The Gourmet Mama

I`ve never been a fan of beets. In fact, I`ve pretty much avoided them most of my life . . . or at least until I decided to try incorporating more raw foods into my diet again. Today, my husband came back from the market stand with a bag full of veggies and among them were three big old beets.

To be honest, I didn`t know what to do with them. I`ve spent my whole life avoiding these suckers with their red staining juice and earthy flavor. So, I did what any good, gourmet mama would do, I peeled one, sliced off a piece and took a bite.

Raw beet is sweet and not nearly as earthy as the cooked version. Instant visions of a salad made from this newly rediscovered vegetable popped into my head and this is what came out:

Raw Carrot-Beet Salad

Serves 6

1 medium beet, peeled and grated
1 large carrot, grated
3 stalks celery, chopped
1 sweet red pepper

Toss carrot, beet, celery and pepper together just before serving. Place atop a bed of torn spinach leaves.

While we ate this salad as is, you could add a dressing if you like, a light vinaigrette would be perfect, or your favorite salad dressing.