I've come across so many tempting recipes for beets lately that I almost let my three little lonely beets expire in the fridge because I couldn't make up my mind what to do with them. A day of catching up after a weekend away reminded me of a simple recipe for a raw beet salad that I saw a while back in my copy of Yamuna's Table. An additional bonus was this gave me an opportunity to use some of the fresh herbs growing in my little backyard garden. The fried mustard seeds compliment the earthy flavor of the beets nicely, while the coconut competes pleasantly with the strength of the finest of red beets. The orange slices that serve as a base for the rest of the ingredients contribute a refreshing citrus-y element to the dish.
I've adapted the recipe to suit my preference for the day. Feel free to substitute fresh coriander or mint for the dill, or any other type of orange for the clementines that I used here.
|Shredded Beet, Dill and Coconut Salad|
|Recipe by Lisa Turner|
Adapted from Yamuna's Table
Published on June 17, 2008
Simple colorful raw beet salad bursting with fresh orange, coconut and dill flavors