14 September 2014
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.

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