Sunday, March 28, 2010
Raw Beet Salad
Wash and trim the greens from three fresh beets, saving the beet greens for later (see "How to Cook Greens" post for recipe). Grate the beets, don't worry about peeling them. Add 2 tablespoon of fresh lemon juice, 2 tablespoons of olive oil, 2 tablespoons of fresh or dried dill, and sea salt to taste. For added punch, add some Dijon mustard, or mix the dill with oregano. Serve with your freshly cooked beet greens. YUM!