Raw Red Shreds
From jo_jo_ba 16 years ago
- 1 minutes to make
- Serves 4
I couldn't help myself on the name! Inspired by Maggie Beer in Maggie’s Harvest, it's a salad full of greatness in texture and taste! If you love beets as much as I do, this is for you! It needs to be made about 2 hours ahead though. Read more I like it as a bed for a white fish fillet. See less
Ingredients
- 1/2 cup low-sodium vegetable broth shopping list
- 1 tsp cornstarch shopping list
- 1/2 tbsp orange zest shopping list
- 2 tbsp lemon juice shopping list
- 2 tbsp rice vinegar shopping list
- 1 tbsp Dijon mustard shopping list
- 1/2 tsp pepper shopping list
- 1/4 tsp salt (omit if using salty broth) shopping list
- 4 medium beets, scrubbed and stemmed (but unpeeled) shopping list
- ½ cup parsley, minced shopping list
How to make it
- Combine broth and cornstarch in a small, microwaveable bowl.
- Heat for 30-40 seconds, until clear and thick. Cool completely.
- Mix in zest, lemon juice, vinegar, mustard, pepper and salt. Set aside.
- Finely shred beets on the fine edge of a food processor, or hand grate.
- Toss with dressing and chill 2 hours.
- Stir parsley through, and serve.
The Rating
Reviewed by 2 people-
This is wonderful jo jo...thanks for the post I love beets especially when they are super fresh..and I have them and will have this bit of lusciousness tomorrow.
mystic_river1
in Bradenton loved it
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Reviews & Comments 4
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All Comments
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Your Comments
" It was excellent "