In less than two months, I have worked on different recipes that included raw beets. The first one was a root vegetable salad, using parsnips, turnips,celery root,beets etc all finely julienned into a revelation of sweet, crunchy, colorful twist on some winter, more uncommon vegetables.
This time, it was a simpler translation of just carrots and red beets ( for the other recipe, I had used 3 kind of beets, which made it kinetic looking with the hot pink concentric lined chiogga ).
Make a simple vinaigrette of orange juice, salt pepper, minced ginger and olive oil.mix each vegetable separately.plate side by side, sprinkle some fresh scissored mint.So healthy and tasty....
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