Author Notes: This was published in the NY Times in July 2010 (NOT MY RECIPE):
It’s 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’re serving something robust as a main course, like a couscous. —corina
tablespoon freshly squeezed lemon juice
tablespoons freshly squeezed orange juice
tablespoon extra virgin olive oil
tablespoons minced chives, mint or parsley (or a combination)
piece romaine heart
- 1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade. 2. 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. 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’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.
- 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
- Martha Rose Shulman can be reached at martha-rose-shulman.com.