GRATED RAW BEET SALAD
1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart
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, herbs and salt. Toss with the beets.
3. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.
Yield: Serves 4
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.