On Food Stamps: Break Through with Beets

About this Blog

Welcome! Thanks for checking out On Food Stamps.

Right now, the nation is abuzz with issues relating to health care and climate change, and at the same time the economic recession has (thankfully) brought many of us to look closer at the basic elements of our well-being.

I think that food - how we produce, where we buy it, how we eat it, our emotional relationship to it, and the culture surrounding it - is a huge part of the major progressive change our nation so badly needs. I think that if we improve the American food system, we could really do a lot to solve many of our environmental and health care concerns. This blog is my offering towards a better world through better food culture in America.

While my Food Stamp Challenge project has come to an end, I still post periodically on anything and everything dealing with food. You can see what I learned in my Food Stamp Challenge by reading the Greatest Hits posts linked to the right side of the page.

I'm glad you arrived at this page. You can support my efforts by reading the Blog, passing it on to friends, or by sending me recipes or stories from your own efforts to "lead a meal time revolution". You can also follow me on Twitter. If you want to contact me directly, send a Twitter message!

Stay Hungry,

Julie

Sunday, November 15, 2009

Break Through with Beets

Today, I went to the Hollywood Farmers' Market to get my week's groceries, and I had an incredible impromptu cooking lesson from a man selling beets.

I walked up to his stand to buy some beets, planning to roast them as usual.

I noticed that he had samples. "So, are these roasted?" I asked. "No," he answered, "raw."

Hm. I popped one in my mouth.

Incredible!

He'd used a traditional combination from Mexican cuisine in a way I have never encountered before: lime juice, salt and paprika on thinly sliced BEETS. On mango, ok, I might expect this combo. It is very common in the fruit stands all over Los Angeles. But, BEETS? Unexpected and incredibly delicious.

I ran home and made my own version of this Mexican Beet Salad just a few hours ago.

Here are the directions:

Wash beets thoroughly
Peel off the skin
Slice them as thinly as possible
Squeeze lime juice all over them, making sure to toss them in the juice so that they are fully covered in citrus-y goodness. For 3 beets I used 3 limes, but number of limes will vary depending on how juicy your limes are.
Sprinkle paprika and salt to taste
Party in your mouth!