Beets

It's surprising how many people tell us they do not like beets - probably remembering the canned or over-cooked beets of their childhood.  And it's especially wonderful how often those same people try a fresh Radical Roots beet and decide - lo and behold - they love beets!!! And beet greens as well!


There are so many ways to prepare and eat beets (including raw!!). Click Here for a link with some useful tips - however do not recommend microwaving beets (or any other veggies!):  

Carrot and Beet Salad with Ginger Vinaigrette

Gourmet, April 1994

• 1/4 cup minced shallot
• 2 tablespoons minced peeled fresh ginger
• 1 garlic clove, minced
• 1/4 cup rice vinegar (available at Asian markets and  some supermarkets)
• 1 tablespoon soy sauce
• 1/2 teaspoon Asian (toasted) sesame oil
• Tabasco to taste
• 1/2 cup olive oil
• 4 cups finely shredded carrots
• 4 cups finely shredded peeled raw beets (about 3/4 pound)
• spinach leaves, washed thoroughly, for garnish if desired

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. 

With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. 

Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.