{"id":63,"date":"2010-11-14T02:00:00","date_gmt":"2010-11-14T02:00:00","guid":{"rendered":"http:\/\/www.carrotseverywhere.com\/?p=63"},"modified":"2010-11-14T02:00:00","modified_gmt":"2010-11-14T02:00:00","slug":"grated-raw-beet-salad","status":"publish","type":"post","link":"https:\/\/carrotseverywhere.com\/?p=63","title":{"rendered":"Grated Raw Beet Salad"},"content":{"rendered":"

\"Beet<\/p>\n

I love this because it\u2019s so simple \u2014 too simple for most restaurants. I usually don\u2019t add any green, but add zest instead \u2014 keeps longer in the fridge.\u00a0 Good topped on a salad, plus some blue cheese on top of that. The beets are easy to peel, and it\u2019s nice not having to cook them.<\/p>\n

Grated Raw Beet Salad<\/strong>
\nServing Size\u00a0 : 4\u00a0\u00a0\u00a0\u00a0 Preparation Time :0:00<\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient \u2014 Preparation Method
\n\u2014\u2014\u2013\u00a0 \u2014\u2014\u2014\u2014\u00a0 \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2013
\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0 beets
\n3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons\u00a0 orange juice
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0 lemon juice
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0 extra virgin olive oil
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons\u00a0 mint \u2014 chives or parsley (or a combination); minced
\nSalt \u2014 (to taste)
\nLeaves of 1 romaine heart
\nzest to taste<\/p>\n

Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.<\/p>\n

Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.<\/p>\n

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don\u2019t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.<\/p>\n

Source: \u201cNew York Times<\/a>\u201d
\n– \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 –
\nPer Serving (excluding unknown items): 54 Calories; 3g Fat (55.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 31mg Sodium.\u00a0 Exchanges: 1 Vegetable; 0 Fruit; 1\/2 Fat.<\/p>\n

NOTES : People who swear they hate beets love this salad. It\u2019s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you\u2019re serving something robust as a main course, like a couscous.<\/p>\n

Nutritional information per serving: 58 calories; 3 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 1 gram dietary fiber; 32 milligrams sodium (does not include salt added during cooking); 1 gram protein<\/p>\n

Martha Rose Shulman can be reached at martha-rose-shulman.com.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love this because it\u2019s so simple \u2014 too simple for most restaurants. I usually don\u2019t add any green, but add zest instead \u2014 keeps longer in the fridge.\u00a0 Good topped on a salad, plus some blue cheese on top of that. The beets are easy to peel, and it\u2019s nice not having to cook … <\/p>\n

Continue reading “Grated Raw Beet Salad”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-63","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts\/63","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=63"}],"version-history":[{"count":0,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts\/63\/revisions"}],"wp:attachment":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}