I'd planned to bake these or maybe even mix some borscht. Then, I remembered this strange little man I'd met in a health food store years ago who insisted that for maximum flavor and nutrition, the only way to eat beets was raw.
I had a little time to kill time this evening, so I pulled a beet from the refrigerator, peeled it, and proceeded to julienne it. The first bite was ... cruncy. And rather earthy. Tolerable, but not exactly delicious -- not at all like diced beats slowly roasted in olive oil.
Hmm, I thought. Maybe some spices could improve the purple strips laying in front of me. But what spices?
Balsamic vinegar always seems to go well with beets, so I started with that. And oil goes well with vinegar, so I added a bit of that (flaxseed oil, since Baby needs the Omega-3's). Sugar, I thought, might help bring out the beet's natural sweetness, so in went a pinch of that. A dash of Herbamore, a hint of garlic, some dill weed, and I decided it was time to stop. I mixed the whole assortment together and let it sit for maybe five minutes while I cleaned beet juice off the knife, cutting board, and countertop. Then it was time to taste. The result?
Wow! Wow! WOW!
It wasn't just edible -- it was delicious! Almost delicious enough to dirty the kitchen a second time and make another bowl full. But I had rice in the rice cooker and Korean tofu stew simmering on the stove, so I didn't really need another bowl of salad for dinner. Tomorrow, though ... tomorrow is another day.
Raw Beet Salad
- ~3/4 c. raw beetroot, julienned
- ~2 tsp. balsamic vinegar
- ~1 tsp. flaxseed oil or extra virgin olive oil
- ~1/2 tsp. sugar
- ~1/2 tsp. dried dill weed
- dash of garlic powder
- dash of salt, seasonsed salt, or Herbamore
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