A Beet Recipe For Beet Haters

August 6, 2010   11 Comments

Why do people hate beets? Maybe grandmothers forced beets on to poor defenseless grand children. Or they haven't had tried fresh beets!

Beet Salad

Canned beets are really easy to serve. I have found that you can taste the metal of the can with canned beets, which does not make you desire more.

Fresh beets are an entirely different thing. The downside is now you have to peel them - and you need a seriously good vegetable peeler to do this effectively (see below).

The good news is that you don't have to cook them! All you have to do is grate them. I like to use a food processor to grate things because it is SUPER fast. Grating a pound of beets takes about 30 seconds as opposed to using a grater (4 hours :).

Then you add citrus to the beets and it is amazing what that does to the sweetness. My daughter (6 years old) actually ate this salad and loved it. She asked me to put it in her lunch box for camp. (I couldn't believe it.)

Now you have something that reminds me of coleslaw without the mayonnaise, sweet and crunchy. The best part is that you can keep it in the refrigerator for a week and just keep serving yourself snack sized portions.

This recipe was inspired by The New York Times article: Beet Recipes Even A Beet Hater Can Love.

How do you treat your beets?


Grated Beet Salad Recipe

1.6 from 24 reviews

(serves 6)

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1 pound beets
1/2 cup orange juice
1/2 fresh lemon
2 tablespoons extra virgin olive oil
4 tablespoons fresh herbs such as chives, mint, parsley, or basil (optional)
salt to taste


Peel the beets with a vegetable peeler and grate in the food processor using the grating blade. Put beets in bowl and add orange juice and squeeze the lemon over the bowl (catching the seeds in your hand). Add olive oil and optional herbs and toss. Season to taste with salt. Enjoy!

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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I had the best salad last week at Rathbun's steak in Atlanta - it was red & yellow beets with feta & a red wine viniagrette. Yum! I'll attempt to recreate it sometime soon :).

I've learned to like beets through the wonderful Moroccan Salad at California Pizza Kitchen! It's got a plethora of ingredients including beets and tasty butternut squash. It's a wonderful way to introduce the tastebuds to new flavors. The salad is so large, I eat 1/3 in the restaurant and take the remaining home to enjoy for two more meals! Satisfying and cost-effective!


I love beets and so do my kids. They are wonderful with goat cheese.

I love beets. My favorite is a warm salad with beets, goat cheese, greens... make it up as you go along. Thanks to my travel-mate for the best beets I'd ever had in Argentina!

I've tried to like beets. I can't get over the 'earthy' flavor. They are one of my few "can't bring myself to eat it" foods (the other two are tomato soup (tomato basil soup is fine ;) ) and grapefruit.) I wish I could eat beets - I know they're wonderfully good for you, etc.

I never liked beets, or so I thought, until I tried fresh beets. I roasted them, and that changed my entire view of beets. Now I love them - raw, roasted, pickled - doesn't matter! I do love citrus with beets, so this sounds like a winner to me!

Even if you don't like beets, you will like this simple recipe:

I looked in the pantry and pulled out a can of sliced beets. I opened the can, threw out the beet juice, rinsed the slices with cold tap water then with ice water and drained. Stacked the slices and cut them into julienne strips and put them into a bowl. Took Kraft Light Raspberry Vinaigrette out of the fridge and poured some over the beets, tossed gently and slid them onto a clear glass vegetable dish and set "my salad" on the table. By itself or on top of tomato slices, it's a very refreshing combination.

I love beets and I recently blogged a similar recipe inspired by the same source!!…

BTW - I've been following your blog for some time now and I have to say it's truly very inspiring!



you can skip the peeling part...i just give my beets a really good scrub, trim the top and bottom and chop or grate them.

I've actually introduced my house to the beet. I was a beet hater - my grandmother found out that it was a vegetable I'd eat as a small child, and served them with almost every meal. The canned kind. I was done.

And then I found a simple, easy recipe to roast them, and though "Why not?" Total, instant hit. Roasted alone (which was a side dish for Thanksgiving here), or roasted, and chucked into a salad with feta and pear. Just so good and good for you.

The EASY way to peel beets!

Boil them with the skin on. When fully cooked let them cool and "rub" the skin off. It falls off in your hand. The root can be rubbed offwith your hand too.(then wash the red dye off your hands)

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