Fresh Beets are the Best Beets!

Over the summer we will post recipes featuring fresh ingredients that we are growing on Common Good City Farm. Check back weekly to see what we are harvesting! Cooking beets can be time consuming, but when eaten raw, beets can be simply and quickly prepared. The nutritional value of beets is diminished when they are cooked for too long, so raw beets are not only a convenient option, but a nutritious one as well! Beets are a great source of folate, have a healthy mix of antioxidants, and beet fiber is especially beneficial to digestive track health. Beets come in a variety of colors including white, yellow, and red. We are harvesting delicious red beets from the farm right now! Here is an easy and delicious way to prepare a raw beet salad. It can be eaten plain, or added to a bed of greens, a sandwich, or anything else that needs a little flavor and crunch! Recipe adapted from Martha Shulman, Fresh Grated Beet Salad INGREDIENTS • 3-5 beets, washed • 2 Tbsp orange juice • 1/2 Tbsp lemon juice • 1/2 Tbsp olive oil • 1 Tbsp chives, mint, parsley, thyme, or a combination • Salt to taste • (optional) 1 carrot • (optional) Leafy greens (Kale, Swiss Chard, or Romaine leaves work well.) DIRECTIONS 1. Peel the beets, then grate them using the largest holes on a cheese grater, or finely slice them into slender strips. 2. To make the dressing, combine orange juice, lemon juice and herbs. Add salt to taste. 3. Mix dressing with grated beets. 4. For added color and flavor, grate a carrot into the salad as well. 5. For one more added twist, put this mixture on a bed of greens like kale or romaine lettuce. You can also use a leaf as a tortilla and wrap up the grated beets in the leaf for a mini wrap.