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!
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It's like making ceviche but with veggies!
ReplyDeleteHa! Great analogy!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteYUM YUM YUM...can't wait to try this with the bounty from our garden.
ReplyDeleteTHANKS, Julie!
--Mother Connie