Grated Raw Beet Salad

June 17, 2014
0 Ratings
  • Serves 4
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

What You'll Need
  • 1/2 pound beets
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced chives, mint or parsley (or a combination)
  • salt
  • 1 piece romaine heart
  1. 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.
  2. 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
  3. Martha Rose Shulman can be reached at

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