Beets are just amazing! I remember that during my childhood it was the only vegetable I use to consider it rather awkward. Maybe because most of the times we were having it roasted and served with grated horse radish?
Anyhow, since I’ve discovered beets are to be consumed raw, it doesn’t seem I’ll get bored of them anytime soon. I love to turn it into spirals and marinate it in soya sauce, olive oil, lemon juice, garlic and thyme, like Cynthia taught me to do it at the beginning of my path. Adding sesame or hemp seeds at the end creates a pretty nice effect!
You can leave the beets to marinate overnight.
One of the things you should have in mind when preparing beets is that there’s no way back from red! Once you add another vegetable – either in the marinade or in the mixing – it will sooner or later become red. So instead of throwing everything into the beets salad, better leave the rest of the vegetables or greens for a side dish. Or, if you want to create a reddish coloring, choose something like cauliflower or sprouts and mix it right before serving .
list of ingredients
- beetroot (grated or spiraled)
- olive oil
- soya sauce
- lemon juice
- dry thyme
- crushed garlic
- sesame/ hemp seeds