Beet-utiful!

This week at City Greens we are featuring the best of what is still growing in season.  Our Dietitian-in-Training will be making samples of a recipe that was in the New York Times in an article, "Beet Recipes Even a Beet Hater Can Love."  We'll be open today and every Friday all winter long from 10-5, and today our chef will be serving up samples around 11:45 so get them while they last!  Unsure if you'll be able to make it?  Check out the recipe below!

Grated Raw Beet Salad

Ingredients

• 1/2 pound beets
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoon minced chives, mint or parsley (or a combination)
• Salt to taste
• Leaves of one Romaine lettuce heart (optional)

Preparation

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.  (Or serve in a bowl!)

Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

Recipe Courtesy of NYTimes.com