This raw beet salad combines sweet vegetables and fruit with a bit of savory herbs for a simple, easy, and refreshing summer side dish, and since it doesn’t spoil easily, it’s great for taking to a cookout. Add a little honey and you could even serve it for dessert.
This recipe was born out of the need to use up beets in my frig (from my CSA box) and make something that my sister could tolerate. She is sensitive to sulfites and amines and had sent me a list of foods that were safe for her to eat. Since beets were on the list, I pulled out my copy of The Flavor Bible and compared the foods it listed that go well with beets to the foods that were also on her list. She loved the result and so did I!
I haven’t mentioned The Flavor Bible in a long time, but I use it regularly. If you want to branch out as a cook and get creative rather than always following recipes, The Flavor Bible is a huge help. It lists foods alphabetically and tells you what other foods go well with them. You can even tell what foods go really well with something by the use of bolding and capitals. I highly recommend it.
- 2 small-medium beets
- 2 medium-large carrots
- 1 pear or apple (use more for a fruitier salad)
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives
- 2 - 3 Tablespoons olive oil
- Wash, trim, and peel the beets, carrots, and pear. Cut into chunks and place them in a food processor. Pulse until finely chopped. (Do this in batches if necessary.)
- Place in a bowl and stir in the parsley, chives, and olive oil.
All amounts can be increased or decreased to your taste.For a sweeter salad add a little bit of honey.