My husband, beet lover that he is, put our beet seeds in the ground in late March. We just harvested the bulk of them about a week ago (early July) and oh, what a harvest it was! Beets are so good for you – they’re rich in fiber, vitamins and minerals and, especially in their raw form, are great for cleansing your body.
If you’re only familiar with beets in their cooked state, I really hope you’ll try them raw. They’re crunchy and delicious, with an earthy flavor all their own. Their greens are great in salads and juices, too, so don’t toss those beet greens!
Raw Grated Beet and Carrot Salad Slaw Recipe
- 4 medium washed, peeled and grated beets
- 2 carrots, peeled and grated
- 1 tablespoon minced fresh ginger
- 1 teaspoon chopped parsley
- 1 teaspoon chopped basil
- 2 tablespoons olive oil
- 2 tablespoons unseasoned rice vinegar
- Juice of 1 lime (about 2 teaspoons)
- 1/2 teaspoon kosher salt
In a large bowl, toss all of the ingredients together. Let stand for at least 30 minutes before serving.
Easy recipe, right? Are beets messy to work with? Yes. Will they stain just about anything they come in contact with, including your hands? Yes. Are they super great for you and delicious and totally worth the mess? Absolutely!
I know it’s impossible to tell that there are even carrots involved here, but there are; the beet juice stains them before you’re even done mixing, but they add a special flavor and sweetness of their own.
Oh, and the lovely plate the slaw is on? It’s from the set of my grandmother’s china that I inherited. Beautiful, isn’t it?
If you want to eat more raw food recipes and are looking for a way to amp up the nutrients in your side dishes, this is it. If you’re looking for other slaw or salad recipes that are made with oil and vinegar, and no mayonnaise, check out my Asian-style slaw and my slaw with Dijon mustard and cider vinegar. Enjoy!