Author Notes
This was published in the NY Times in July 2010 (NOT MY RECIPE):
http://www.nytimes.com...
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
Ingredients
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1/2 pound
beets
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1 tablespoon
freshly squeezed lemon juice
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3 tablespoons
freshly squeezed orange juice
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1 tablespoon
extra virgin olive oil
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2 tablespoons
minced chives, mint or parsley (or a combination)
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salt
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1 piece
romaine heart
Directions
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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.
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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
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Martha Rose Shulman can be reached at martha-rose-shulman.com.
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