Raw Beet Recipes

RAW BEET SALAD

This reminds me of my grandmamma’s cold beet salad.

• 1 – 2 lg. beets (or turnips or rutabagas)
• 1 - 2 T apple cider vinegar, to taste
• 1 t extra virgin olive oil
• 1/4 sm. onion
• optional: garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.

Note: This is good served up immediately, but, as with many dishes, marinating it for an hour or two (or overnight) makes it even better.

© Margaret Gamez, 2008

RAW MASSAGED MARINATED GREENS

This comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.

• 1 bunch collard greens (or kale, or beet or turnip greens)
• 5 - 10 kalamata olives, pitted and finely chopped
• 2 T apple cider vinegar
• 2 T extra virgin olive oil
• 1 onion, finely chopped
• 1/2 red bell pepper, slivered (optional)
• fresh garlic, finely chopped, to taste, or garlic powder (optional)
• chili seasoning, to taste (optional)

Roll up 2 - 3 leaves into a cylindrical “cigar” shape.
With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
Cross-chop the “rounds” for smaller, easier to chew pieces
Place in a large bowl.
Repeat steps 1 - 4 until all greens have been chopped.
Add remaining ingredients to bowl and mix.
With hands, ‘massage” greens until bulk is reduced by half.
Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away.

VARIATION: substitute curry powder for chili seasoning

© Margaret Gamez, 2008