We had such a great time droppin’ beets last Tuesday with Jacqueline Cordova, owner of the Green Ingredient. She showed us a quick and simple way to prepare beets and have them stored and ready for salads, sandwiches or even as a side dish!
Beets have always been difficult for us to embrace and it seems we just can’t get past their earthy, or as my kids like to say “dirt” taste. Don’t get us wrong we want so badly to love beets, did you know beets are considered one of the worlds most healthiest foods. So, here’s to us finding a recipe to get us on that beet loving train!
It turns out the trick to preparing beets is to find a way to neutralize their earthy taste, and one perfect way is with citrus. It’s no wonder, lemons and beets share the same harvest season! So, when beet season comes around make sure you keep a generous supply of lemons handy to whip up this delicious beet salad.
In this recipe, a spiralizer was used to make beet noodles. Here’s a tip, make sure you have a quality spiralizer or you’ll be left with chopped up noodles, Jacqueline’s favorite is the Paderno brand. Once she spiralized 3-4 small beets, they were placed in a shallow bowl with the juice of half a lemon and a dash of salt. She recommended letting the noodles sit in the lemon juice for at least two hours but the longer you hold out the more citrus flavor you’ll get to enjoy. So go ahead, place them in the refrigerator and forget about them overnight…you’ll be so happy you did!
Spread these over a bed of greens or just eat them by themselves…they really are that good! Don’t forget to save the beet greens or you might just have Jacqueline herself come scold you (we kid, but really, save those greens!)
Did you know The Greed Ingredient has a location on the westside of town now! Visit them at 6100 Dew Drive for all your healthy cravings and meal prep needs!
Raw Citrus Beet Salad
- 4 small Beets Spiralized
- 1/2 Lemon Juiced
- Dash Pink Himalayan Salt (or sea salt)
- 1/2 tbsp Olive Oil Extra Virgin
Add beet noodles, lemon juice and salt to a shallow bowl. Toss the beet noodles and let sit for at least two hours.
To serve, add olive oil, toss to coat and spread over a bed of spinach. Add your favorite cheese (goat cheese would go great) and nuts. Dress with the leftover lemon and beet juice and enjoy!