Shaved Raw Beet Salad

By Lori Powell

Since I just turned another year older, I am on a mission to eat healthier and to be more active. I’m writing this on the morning after my birthday, after a very rich dinner out.

My birthday dinner consisted of heritage Kurobuta pork short ribs on a very creamy buttery parsnip puree, with crispy fried Brussels sprouts and a lemon caper compound butter, all paired with a lovely red wine. I am a sucker for short ribs and especially pork ones. I figured with the pork shortage about to happen in 2013, I best have it while I can and I felt that this was on par with a celebratory dinner.

The short ribs alone would have been rich enough and I was hoping that the chef would balance it with something that had a punch of heat or acidity, sharpness or at least more lemon and capers than butter. Maybe it’s because my taste buds have changed, or that I am a bit older, and have enjoyed my fair share of decadent meals over the years that I have a hankering for clean, fresh, vibrant, simpler flavors… balance on my plate.

Don’t get me wrong: each of the elements on my birthday dinner plate were prepared well… I just didn’t want them all together on the same plate.

This was a perfect example of a lack of balance – the dish needed something bright to cut through the richness and to make you want to take that third or fourth bite without feeling ill afterwards.

So in an attempt to eat clean and find more balance at mealtimes, I created a salad with raw, clean flavors to help detox my system at the start of my New Year (my kind of New Year). A shaved raw beet salad simply dressed with good extra virgin olive oil and fresh lemon juice for ONE. Happy New Year to me!

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Shaved Raw Beet Salad with Lemon
Serves 1

3 small assorted beets, trimmed and peeled
1 tablespoon micro greens (optional)
1 teaspoon chiffonade of fresh mint or basil
2 teaspoons fresh lemon juice
1 tablespoon good quality extra-virgin olive oil
Sprinkle of flaked sea salt
Freshly ground black pepper to taste

1. Shave beets, preferably on a mandoline, or slice very thinly with a sharp knife and arrange on a plate, overlapping beets slightly.
2. Top with micro greens and herbs. Drizzle juice and oil over top and sprinkle with sea salt and pepper to taste.
3. Let stand 10 minutes for flavors to marry.

Note: To learn to chiffonade herbs, check out our video.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Related posts:

1. The First Salad of the Season
2. Chill Out with Mache and Cherry Salad
3. Beet The Heat Salsa
4. Last Chance: Watermelon Salad
5. After the Feast: Roasting Root Vegetables