Raw Beet Salad

Beets at market

by Cat, Aug 2007 (photo from Wikimedia Commons) 

See also: Root Vegetables (About); Beet, Fennel & Orange Salad

I’ve adapted this recipe from the December 23, 2009 issue of the Daily Inter Lake newspaper (originally by Bonnie S Benwick in the Washington Post (1)).

This recipe calls for a spice called ‘sumac,’ which may not be familiar to American cooks. The fruit of the sumac (Rhus) plant is ground into a reddish-purple powder common in Middle Eastern and Persian cuisine (2). It lends a lemony taste, so if you cannot get sumac (check Middle Eastern markets), add a bit of lemon zest instead.

Raw Beet Salad

The original recipe serves 4 – 5 people. I’ve modified to serve 2.

Ingredients & Equipment:

• 1 medium beet, about 2 – 2.5″ in diameter
• 1/4 medium red onion
• 1/2 lemon: for juice and zest
• 1/4 tsp Unrefined Sea Salt
• 1/2 tsp ground sumac or zest of 1/2 lemon (optional)
• box grater
• medium bowl

Method:

1. Peel beets, then grate against the large-holed side of a box grater, over a stain-proof bowl. Slice onion into very thin slices; add to the bowl.
2. Squeeze the half-lemon to get about 1 Tbsp juice, and pour over the beet mixture.
3. Add salt and sumac/lemon zest (if using), tossing to combine. Adjust seasoning as needed.

References:

1. The Daily Inter Lake newspaper, December 23, 2009 issue (originally by Bonnie S Benwick in the Washington Post)
2. Wikipedia on Sumac: en.wikipedia.org/wiki/Sumac