Tag Archives: BEET RECIPES

RAW BEET RECIPES

I love beets.  Always have, even when they only came from a can.  Now that I know about raw beets, I love them all the more.Although I keep trying new recipes, I have my favorites that, when I get beets in my CSA box, show up on my table at least once a week.  I am very partial to my very simple “Famous Beet Salad”– it is easy to prepare, and tastes divine (even people who don’t like beets like it)

Here are my five favorite beet salads.  (In the interest of not repeating the same blog entries again and again, I’ve given links to the pages the recipes are on.)  Enjoy!

KOHLRABI/BEET/CARROT SALAD

MARINATED MASSAGE GREENS

MY FAMOUS BEET SALAD

SOUTHERN PICKLED BEETS

BEET/CABBAGE/CARROT/APPLE SALAD

BEET RECIPES: for the raw in you

Here are three raw vegan recipes for beets

MY FAMOUS BEET SALAD
I love this recipe and eagerly wait for beets in my CSA share!  It has the taste of a Southern-style beet salad, is quick and easy to prepare, lasts for at least a week in the refrigerator, and is easy to chew.  Best of all, whenever I prepare it, people ask for more.  I usually take it to parties because I know that people will like it and become curious about raw vegan food.  (Last year, I made it for a cooking demo, and some people who said they hated beets tried it at my urging, and asked for more!)

1-1/2 beets (I had a big one and a small one about 1/2 the size)
1/4 onion
1 T apple cider vinegar (or more to taste, for sweetness)

* Finely grind the beets and the onion in a food processor.
* Add apple cider vinegar and mix well.
EAT

NOTE: You can eat this as is (it is about the consistency of a coarse apple sauce) or
you can use it as part of a salad, or wrap it in a leaf, if it is dry enough.  I have even used it as an ingredient for raw sushi.

•    You substitute turnips, or even combine beets, turnips, and maybe carrots.
•    If you fancy, you could add herbs or garlic.

SOUTHERN PICKLED BEETS
I’m calling this Southern because I grew up in the South, and that’s where I know it from, and I haven’t ever seen anything like it here in Yankee Territory.

2 lg beets, peeled and very thinly sliced
1/2 onion, very thinly sliced
2 T apple cider vinegar
1 T extra virgin olive oil (optional- I just like olive oil in almost everything)
salt and pepper to taste

Combine all ingredients in a bowl and marinate for at least one hour. (The longer the beets marinate, the softer they will be)

VARIATIONS:   I have made this with a combination of beets and radishes, and I have also substituted turnips for half the beets.

BEET/CABBAGE/CARROT/APPLE SALAD
2 beets, peeled and grated
1/2 lg head of cabbage, shredded
3 carrots, peeled and grated
1 C of raisins
1 apple, diced
1/4 C lemon juice
1/4 C oil
1/4 C water

* Mix all ingredients thoroughly.

NOTE: This is from my Passover recipe collection.  It is a delightfully different take on a traditional salad.