Grated White Beet Salad - Recipes - Atlanta Magazine

Grated White Beet Salad

We admit to blatantly borrowing this simple recipe idea from the New York Times . . . except we think the white beets add a wintry elegance to the composition. The instructions are adapted to protect the delicate white flesh from discoloration. (Use red beets at your own peril, especially if your kitchen is white.)

8 medium white beets, trimmed and scrubbed
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/2 pound beets
2 tablespoon minced cilantro, chives, mint, or parsley
Salt to taste
Leaves of 1 romaine heart

1. In a nonreactive bowl or 1-quart glass measuring cup, combine the orange juice, lemon juice, and olive oil. Position a box grater above the bowl and grate the beets directly into the liquid. Toss the beets to coat. Add the minced herb and season to taste with salt.

2. Line a salad bowl or platter with romaine lettuce leaves and top with the beet mixture.

Serves 4.

Leave a comment:

· Subscribe to comments
Be the first to comment.

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.