Go Back

Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish 

Using a Japanese mandoline (or sharp knife), thinly slice beets and apple.  Working in batches, hold slices in small stacks and cut entire pile into thin julienne.  You should end up with a big mound of matchstick pieces that you can place in a large bowl.

Trim the stalks off the fennel so you are left with a round bulb.  Slice the top half of the bulb very thinly into rings.  Add fennel to bowl.  (Remaining fennel bulb and stem can be saved for another use.)

Add all remaining ingredients to this (except garnish) and toss.  Adjust seasoning to taste.  Depending on your preference for sweetness or acidity, you can add more or less maple syrup, vinegar, or oil.  If you choose, you may add crumbled feta or goat cheese as a garnish.

Yields 8 side dish servings. 

Go Back

Go Back


bruschetta pine nuts gouda cockaigne celeriac strawberries bok choy spelt bbq Greens cheese shelling berry curry Salad arugula plum walnuts tomato Chevre asparagus bulgar beef feta Spinach pancake Leek kalamata shiitake hazelnuts blue cheese butter barley olives vegetarian couscous brown sugar fennel seeds jam Cider turnip Vegan pesto bulgar wheat crepes beets cream Tomatillos yogurt chocolate panzanella roasted chilies parmesan bloody mary flank rouille coriander celery hearts kluski rhubarb jack cheese chili peppers pecans bean pudding dijon Drinks prosciutto reggiano lemon grass almonds beer vinaigrette carrot fronds Farmers' Market zucchini verde vegetable kirsch sandwich walnut oil collins almond milk cilantro capers oats radishes buttermilk dilly cointreau vanilla wafers okra Dressing tomatoe absinthe Salsa apples Tomatoes turnips Kale green beans chives steak tomato corn pie poblano tomato juice peppers tenderloin autumn plums anchovy Recipes pasta maple Rice wine vinegar shitake wheat flour chimichurri green pepper onions white beans Bread pears thai chicken sweet yellow onion sour cream pickled radish Side scallions anise cauliflower pecan pepper spring honey sour tortillas carrots mushroom potatoes beet sherry pork chop tostadas muffins carrot tops sauce syrup peas Squash Apple gazpacho pie fraiche bell pepper stuffing bacon meatballs sunchokes strawberry polenta fritters shallots gorgonzola tuscan hickory Corn heavy whipping cream melon sausage wrap pumpkin pineapple Red Onion beet greens paste Jerusalem artichoke coconut milk cucumber biscuits imam Poblano Chili celery root fondue watercress coeur kohlrabi cornmeal strata coeur a la creme mint buckwheat spiced winter squash tart mustard greens remoulade gratin peach jack gruyere daisy cream cheese Beans swiss chili chiles bayeldi plum tomatoes Swiss Chard mushrooms cantaloupe wasabi chicken dinner salad fennel sweet potato Eggplant lettuce Spread chorizo fennel bulb eggs creme casserole pork nectarine baguette gin carrot top basil frittata dill egg noodles currants fritter Soup conserve chipotle shrunken heads scapes flank steak onion caesar maple syrup goat Cheese sesame garlic latkes egg crisp cake snow peas Shitake Mushrooms artichoke blueberry ramps baby bok choy habanero cranberry bosc celebration Butternut slaw parmigiano chimmichurri leeks Cranberry Beans Potato knots bread pudding compote sandwiches