The New York Times called beets the new spinach. According to the article beets are “nutritional powerhouses, high in folate, manganese and potassium.”
My friend Jan has always liked beets. I did not like them until she made them for me once years ago. I always thought that beets tasted like dirt, but Jan roasted them in orange juice and transformed them into a delicately sweet and only slightly earthy dish. It was a perfect compliment to the pork roast and the cold snowy night.
Recently, Jan further expanded my beet world by telling me that you don’t have to cook beets at all. Grated beets with salt, pepper and lemon juice make an easy, yummy and let’s not forget, uber-healthy salad.
Here’s a version with cabbage (another nutritional powerhouse):
1 large beet or several small ones, uncooked, peeled
1 cup chopped cabbage
1/4 cup apple cider or rice vinegar
1 tablespoon honey
1 teaspoon grated horseradish (fresh or prepared)
Salt and pepper to taste
Mix honey, vinegar and horseradish.
Grate beets or chop them in food processor.
Toss all ingredients.