<137>Grated Beet Salad by Tad Seaborn<137><137><252><137>Tad Seaborn/The Globe and Mail
I'm not going to lie – grating raw beets is messy. There is a moment of fun where your hands look like you just walked out of a Walking Dead bloodbath (you can chase your child around the house with them), but then you realize, man, everything's pink. Wearing a clean pair of rubber gloves and putting a few paper towels under the grater (or using a food processor) solves the problem. This fresh, earthy salad serves up a delicious mix of textures in each bite: crunchy pumpkin seeds, smooth edamame and crisp apple. It also delivers in looks, making it a handsome addition to a buffet-style meal. So take the plunge, get pink – and own it.
Ingredients
1 medium beet
1 apple
1/2 cup adamame
1/3 cup shelled pistachios (or pumpkin seeds)
1 cup arugula
1/2 avocado
2 teaspoons agave (or 3 teaspoons honey)
1/2 cup fresh lemon juice
1/4 olive oil
Method
Into a medium bowl add 2 cups of raw, grated beets (about 1 medium beet). Add 1 peeled apple (diced or chopped into matchsticks.), 1/2 cup of edamame and 1/3 cup of shelled pistachios (or pumpkin seeds), then toss all together.
Just before serving, toss in 1 cup of loosely packed arugula (lightly chopped if you want smaller pieces) and 1/2 of a diced avocado.
For a simple but tasty dressing, whisk together 2 teaspoons of agave (or 3 teaspoons of honey), 1/2 cup of fresh lemon juice and 1/4 cup of olive oil. Taste and adjust seasoning. Use as much dressing as needed.
Turmeric-orange dressing would also make a great match.
Sue Riedl