Beets are native to the Mediterranean. The beetroot was used medicinally and did not become popular as food until the 1800s. I prefer small, round, unblemished beets with bright green leaves with no sign of wilting. Beware of large beets - it will be tough and woody in the centre. The smaller beets will be tender and sweet when cooked or eaten raw. And the nutritional value of this vegetable is an added bonus. And if you have not had fresh beets, do give it a try ( it is nothing like canned beets).
I have always adored the sweetness and the deep maroon flesh of this gorgeous root vegetable, even as a child. This recipe below is a family favourite. It was prepared simply with staples found in my mother's refrigerator - hot green chillies, delicate shallots ( she used tiny ones), freshly grated sweet coconut with a gentle sprinkle of sea salt. It was always served cold and complimented the fiery curries that we were so fond of.
Fresh Beet Salad
Dessicated or sweetened, dried coconut is NOT an acceptable substitute for this salad. Frozen grated coconut can be found in oriental grocery stores. The grated coconut compliments the sweet and earthy flavour of the beets.
3 small beets - peeled with a swivel peeler
2 green chillies - deseeded and minced fine
2 small shallots - peeled and minced fine
a sprinkle of sea salt
1 tb freshly grated coconut
Grate peeled beets finely in a bowl. Stir in chillies, shallots, and sea salt. Top with grated coconut. Makes 3 servings.
Or try Roasted Beet Salad - the leftovers are great stuffed in a pita!
I have always adored the sweetness and the deep maroon flesh of this gorgeous root vegetable, even as a child. This recipe below is a family favourite. It was prepared simply with staples found in my mother's refrigerator - hot green chillies, delicate shallots ( she used tiny ones), freshly grated sweet coconut with a gentle sprinkle of sea salt. It was always served cold and complimented the fiery curries that we were so fond of.
Fresh Beet Salad
Dessicated or sweetened, dried coconut is NOT an acceptable substitute for this salad. Frozen grated coconut can be found in oriental grocery stores. The grated coconut compliments the sweet and earthy flavour of the beets.
3 small beets - peeled with a swivel peeler
2 green chillies - deseeded and minced fine
2 small shallots - peeled and minced fine
a sprinkle of sea salt
1 tb freshly grated coconut
Grate peeled beets finely in a bowl. Stir in chillies, shallots, and sea salt. Top with grated coconut. Makes 3 servings.
Or try Roasted Beet Salad - the leftovers are great stuffed in a pita!
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