Beets have always intimidated me. Maybe it’s the unforgiving stains they leave behind, the larger than life stalks that I could barely fit into my shopping cart or the unpleasant childhood memories of canned beets, whatever the reason, I am no longer timid about preparing this beautifully vibrant root veggie! This simple salad has made me a confident beet lover. Who knew it was so simple to prepare fresh raw beets? If you’re like I was and have serious reservations about beets, give them a second chance to make a first impression. You won’t regret it.
- Rinse beets and slice off ends. Peel or slice off the outer layer of skin. Grate beets into a large bowl and then place grated beets into a strainer and rinse beets under cold water to remove excess juice. Pat dry with a paper towel. Transfer back to the bowl.
- Peel carrots and grate into the bowl with the beets. Add the raisins and garbanzo beans and then stir to combine.
- In a separate small bowl, whisk together the paprika, ground cumin, ground cinnamon, salt, cayenne pepper, lemon juice and honey until fully combined.
- Garnish with fresh chopped parsley or mint. Enjoy!
This recipe was inspired and adapted from this recipe.