Ever since I discovered that beets can be eaten, not only raw, but peel-on, I’ve been eating them A LOT more often.
I’ve always been a fan of their great earthy and sweet taste, but found that they were way too complicated to prepare, so I often just opted to pass. I mean let’s face it, these things take forever to cook, so it doesn’t make much sense cooking only one or two…
Sooo, I’d buy a big bag once a year, when they’re in season,you know, cook a big whole batch, stain my fingers good and eat them every day for a week straight, get fed up and freeze some, forget about them (I’m really bad when it comes to forgetting stuff in the freezer) and eventually chuck them.
That, was then.
But now… Oh bliss!
All I have to do is brush them under running water, cut off both ends and slice, grate, chop, or matchstick them and voilà, they’re good and ready to go. How awesome is that.
Now I can enjoy them almost every day as part of my various salads.
You have to agree that they are simply gorgeous and add so much life and color!
Not to mention great taste, great crunch, and amazing nutritional value!
Oh, I am a happy girl.
BEET, ORANGE AND CARROT SALAD
- 3-4 cups mesclun
- 2 small beets
- 2 carrots
- 2 oranges
- ¼ cup raw unsalted sunflower seeds
- ¼ cup dried cranberries
For the dressing
- ¼ cup juice from above oranges
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp fresh rosemary, chopped
- 1 tbsp dried cranberries
- ½ tsp Dijon mustard
- 1 tsp unpasteurized honey
- In a small pan, toast your sunflower seeds over low-medium heat.
- Brush beets and carrots under running water and remove both ends.
- Cut beets into thin matchsticks and grate carrots. Set aside
- Cut both oranges into supremes, working over a bowl, in order not lose any of the juice. When you’ve got all your supremes done, make sure to squeeze all the juice out of the membrane that’s left behind. You will need all the precious juice that you can get to make the dressing. You should be able to get about ¼ cup out of both oranges. If you can’t get this much, you could use a good natural orange juice, if you have, or even lemon juice.
- Transfer that juice to your mini blender or food processor. Add the rest of the ingredients for the dressing and blend until smooth.
- Arrange mesclun at the bottom of your plate. Top with grated carrots, beet matchsticks and orange supremes. Add sunflower seeds and dried cranberries.
- Pour dressing overtop the salad when you are ready to eat.