This Raw Citrus Beet Salad is a gorgeous, bright, incredibly easy to make super food side dish and will even have non-beet lovers asking for more.
Fresh beets have never tasted so good.
Confession time: I had never eaten a beet until the mature old age of 33. I had never purchased a beet at the grocery store, but when a bunch of them were pleasantly arranged in my CSA box a few summers ago, I was stumped. I asked a good friend, who is also a self proclaimed foodie, what to do with my beets and the response was “Throw them in the garbage. Beets taste like dirt.” Now, I have an immense amount of respect for this individual who borderlines genius in many aspects of life, but given my now current love affair with beets, I’m shocked anyone could ever utter such words. Beets are gorgeous. How many foods out there will stain everything you own bright pink? I guess you could say its nature’s most flamboyant root vegetable. Beets are one of nature’s most coolest super foods.
A quick google search on the benefits of beets will tell you that:
1) Beets are good for weight loss.
2) Beets are great for brain and energy boost.
3) Beets are nature’s viagra. Read about this one… its pretty stimulating. Get it?
4) Beets are a super antioxidant for a long, healthy, pain free life.
5) Beets have anti-inflamatory benefits. This includes natural wrinkle repelling, people.
6) Beets provide cancer prevention. I’m guessing you know someone effected by cancer? Who doesn’t?
7) Beets support cell detoxification and cleansing.
8) Beets have been linked to improved mental health.
If those reasons don’t convince you to drop everything and run to the store or, better yet, your nearest farm, for some fresh beets, let me remind you that they are YUM.
As with any plant based foods, you get the most health benefits when they are in their raw form. Score another point for the Fresh Beet Salad! The first time I made this was the first time my foodie-in-training kids, my convert foodie husband, and I, a self proclaimed foodie, had ever tried beets. Everyone loved it. I mean, it was such a hit that when it was gone, my then 4-year-old daughter picked up the large serving bowl and drank the inch of solid dark burgundy beet juice down, leaving only a bright pink stained ear-to-ear grin on her face from the rim of the bowl.
I must warn you: this recipe should start with a big CAUTION note. The following day I had forgotten that we had all eaten so many raw beets. When the first kid went to the bathroom (we’re talking #2 here), everything that came out was blood red in color. My instinct was to make a mad dash to the ER. Fortunately, it took only a minute to remember the large quantities of beets that were consumed the day before. They stain EVERYTHING.
- 3 medium to large beets, peeled and trimmed*
- 1 valencia orange with zest
- 1 lime with zest
- 2 tablespoons olive oil
- salt to taste
- 1/2 cup chives, minced
- Shred beets and add to bowl. Add zest and juice from entire orange. Add zest and juice from lime to taste (this amount is subjective).
- Add olive oil and toss to combine. Add salt to taste and toss to combine.
- Add chives just before serving.
** 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.