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.
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!