Beets — ever had them raw? They’re a match made in food heaven with bright orange, pungent ginger, and salty roasted pistachios. This is excellent as a salad, but great as a slaw on sandwiches, too.
Raw Beet Salad with Ginger and Pistachios
5 medium beets, peeled and grated
2 inches fresh ginger, peeled (about the size of your thumb)
1 small shallot, peeled and cut in half
Juice from 1/2 an orange
3 tablespoons extra-virgin olive oil
1 lemon, cut in half
Sea salt to taste
5 ounces mixed greens or arugula
1/3 cup shelled, dry-roasted pistachios, roughly chopped
To grate the beets, use a box grater or the attachment on your food processor.
Place the ginger, half of the shallot, the orange juice, olive oil, juice from half the lemon and a sprinkle of salt into a heavy duty food processor. Process until smooth. Taste for seasonings, adding additional shallot, lemon juice and salt if necessary. I love using a whole shallot, but for some it may be too strong.
Toss the mixture with the beets. Refrigerate for at least 2 hours.
Before serving, sample the mixture again for taste, adding more lemon or salt if necessary. Either toss the mixture with the greens or place the greens in a serving bowl and top with the beet mixture. Sprinkle with pistachios. Serve immediately.
Laurie Sadowski 
This sounds great! I’m not much of a beet fan — except when they are raw, and I love the combination of ingredients you’ve added to compliment them.
Thanks! I love beets in but not really until I tried them outside of being pickled or in borscht. Once I started roasting them, eating them raw, et cetera, they became a favourite! Though I like yellow ones and orange ones because they aren’t so darn messy.
This looks great! I’m not a huge fan of beat, but I quite like the sound of this =)
They are definitely different than when they are cooked — and if you like crunchy additions to salads, they are lovely! If you have a spiralizer, they spiralize beautifully.