I was going to tie this beet salad in with the New York Times article "The 11 Best Foods You Aren't Eating", until my wife kindly reminded me the article was actually published in June, and that smart me had already written about it. Hey, the summer seems like a long time ago here in Chicago. I suppose you can never have enough of the 11 best foods.
I was mostly intrigued by the author's explanation of eating beets. They should be shaved and eaten raw because "heating decreases the antioxidant power." I like beets, but always roast the hell out of them until they became gloriously sweet and juicy. How good could raw beets be? For help in raw beet initiation I turned to Jamie Oliver, who cuts them into thin matchsticks and pairs them with, well, pears. The result is a crisp winter salad, with some much needed bite from the feta.
Dinner Tonight: Crunchy Raw Beetroot Salad with Feta and Pear
About This Recipe
- 3 1/2 tablespoons fresh lemon juice
- 7 tablespoons olive oil
- 4 beets, peeled and cut into matchsticks
- 3 pears, peeled, cored, and cut into matchsticks
- Salt and pepper
- 7 ounces feta cheese
- Handful of fresh mint
- Handful of sunflower seeds
Pour the lemon juice into a small bowl and slowly whisk in the oil.
Toss together the beets and pears in a large bowl. Pour the lemon dressing on top and mix until thoroughly coated. Season with salt and pepper to taste.
Add the mint, sunflower seeds, and crumble on the feta. Serve.