I’m on a bit of a raw food kick lately. Of course when it comes to raw food, it’s all about the quality of the ingredients, which should ideally be organic and locally sourced to maximise their flavour potential. In this way, my recent Riverford boxes have been packed full of autumn inspiration, with carrots and beetroot being mainstays for the last couple of weeks. Most of my beets typically go straight into the juicer, but recently I’ve been look for other ways to enjoy beetroot in its pure unadulterated form.
Most recently, my favourite way to enjoy raw beetroot is shredded in combination with carrots and dressed with something sweet and tangy. Here I use raisins for the sweetness and lemon and white wine vinegar for the tang. Feel free to experiment with other dried fruits like dates, apricots or prunes. Same goes for the nuts: I use pine nuts but pistachios would be fantastic here, as would some toasted pumpkin and sunflower seeds.
Many people don’t often brave the gory hand mess that comes with handling raw beetroot. But really, folks, the mess isn’t that bad and the result is fantastic. Just wear an apron and go to it!
And if the slaw isn’t enough, here’s more beetroot inspiration for you: