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whole food ~ well made

Raw beet cobb salad recipe at lynnecurry.com.

Meet the Eye-Catching Cobb Salad Starring Raw Beets

Ever since I tasted my first baby beet straight from a summer garden, I’ve been in love with beets. Roasted, pickled, subbed into a Reuben and even baked into this cake.

But you don’t have a cook a beet at all to enjoy its earthy sweetness. Besides, it’s no time to be roasting anything.

This is the time of year when the beets are young and tender. So it’s time to use them raw.

Never tasted a raw beet? Sieze the moment because they’re probably in your CSA box already. And they are coming to market in the most gorgeous colors.

Raw beet cobb salad recipe at lynnecurry.com.

I often grate raw beets onto a salad or into a coleslaw for crunch and color. So, I decided to feature them in this Raw Beet Cobb Salad for a no-cook summertime dinner.

Raw Beet Appeal

It may seem strange to eat a raw beet. But like other nutrient-dense root vegetables, including carrots, daikon and other radishes, plus celery root, parsnips, turnips and kohlrabi, they are edible in raw form as well as steamed, roasted, boiled or baked. {Not to much with others, like potatoes, taro and other high-starch roots, according to Diane Morgan, author of the terrific cookbook, Roots.}

For example, here are several roots in raw form to try on Forage:

In raw form, they’re best shaved, grated, julienned or otherwise processed into small pieces because of their fibrous natures.

Beets are commonly used raw for juicing, but how do they taste when raw?

Earthy and sweet and crunchy in the best way. And I think they’re best in combination with other root vegetables or ingredients.

Raw beet cobb salad recipe at lynnecurry.com.

In fact, this Raw Beet Cobb Salad recipe came from my experience eating a raw root vegetable salad that’s common in France. It features piles of grated beets, carrots and celery root on a platter that you blend together to your liking on your plate and douse with red wine vinaigrette.

For this salad, I took advantage of summer’s tender, young beets in multiple colors–red, golden and white–to compose a dinnertime salad. Along with carrots, hard-boiled eggs and avocado, this Cobb includes grilled chicken. But you can substitute chickpeas instead for a vegetarian version.

My whole family dug into the platter, taking ingredients here and there to make a colorful bowlful of good food. It was so easy to assemble on a mid-summer’s eve.

And everyone ate their beets.

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How are you using the beets in your CSA box? Let me know what you’re making in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Raw Beet Cobb Salad

This main dish salad is inspired by the fabulous French grated salad called "salade rapee." It celebrates raw beets (along with carrots and celery root) with a vivacious red wine vinaigrette. All of the prep for the salad ingredients can be done in advance, so it's a quick assembly to dinner. For this salad, I used red, golden and white beets. You can use any variety of beets for this recipe.

Course Main Course
Cuisine American
Keyword raw beets
Prep Time 20 minutes
Cook Time 23 hours 55 minutes
Total Time 15 minutes
Servings 4 people
Author Lynne Curry

Ingredients

For the salad:

  • 3-4 medium beets, well scrubbed and grated red, golden, chiogga or other variety
  • 2 medium carrots, grated
  • 2 grilled chicken breasts, thinly sliced or substitute chickpeas
  • 1 1/2 cup cherry tomatoes
  • 2 ripe avocados, cubed
  • 3 hard boiled eggs, cut in half
  • 3 ounces blue cheese, crumbled or feta
  • 6 cups chopped Romaine lettuce or mesclun mix

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 4 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons diced red onion
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste

Instructions

  1. Prepare each of the salad ingredients and store them separately until you are ready to assemble the salad.

  2. To make the vinaigrette, whisk together the mustard and red wine vinegar in a mixing bowl. Slowly whisk in the olive oil to make an emulsion and season with salt and pepper. Add the onion and parsley and taste for seasoning.

  3. Arrange the lettuce on a large platter and top with rows of the grated beets and carrots. Add the chicken, tomatoes, avocado, eggs and cheese. Serve with the dressing, allowing each person to create their own plated salad to their liking.

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