Seasonal local food recipe No.388 – Raw Chioggia beetroot salad with lemon Ⓥ
We have some of those candy-striped ‘Chioggia’ heritage beetroot in this week’s veg boxes. They have a sweet and tender flesh which is more fun eaten raw, as cooking eradicates the stripes. This salad, made with lemon, is recommended by Shillingford Organics near Exeter in Devon. It’s also good if you add a little orange juice and honey as well.
Unless you’re unable to slice the beets extremely thinly, cut them into matchsticks or grate them instead. Unlike conventional beetroot, they won’t bleed!
Serves: 4
Preparation: 10 minutes
Ingredients
2-3 Chioggia beets, depending on their size
salt and freshly cracked pepper
juice from 1 small lemon, about 2-3 tbsp
2 tsp olive oil
1/4 tsp mustard (grainy is good)
Method
Scrub the beets really well. Slice off the tops and trim the roots. Slice the beets as thin as possible. This is easiest if you use a mandoline.
Arrange the slices into a serving bowl, lightly seasoning them with salt and pepper as you go along. Combine the lemon juice, oil and mustard in a small jar with lid and shake well. Drizzle over the beet slices and serve.
