Candy-stripe Beet and Carrot Slaw

Page 76

Cuisine: North American | Course Type: Salads

(1 review)

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I gave this slaw a rating of 5 based not on my taste buds but on Soupereasy's. We both made this slaw and when she tasted the final product it was sweet and slaw-like and good enough that she has made it a couple more times. But when first I tasted mine it was harsh, bitter, and hot. Very unpleasant. My first bite was my last bite. I knew I had followed the recipe carefully so I turned to the internet and a little research turned up the reason for the discrepancy.

From PopArtichoke's recipe for Chioggia Beet Carpaccio

"Also, the beets in this dish are not raw, and let me tell you why. When making a simple beet salad last week, I was going to do it raw. I tasted a slice of chioggia beet as I was preparing it, and soon developed a sharp, burning feeling at the back of my throat. I guess is a pretty common reaction, especially with this variety of beets, so just be careful if you’re ever about to have raw beets or beet juice. Some people have no problem with it, and for the record I was fine and the feeling dissipated after 10 minutes, but it never hurts to make sure. This has been a public service announcement. You can now return to your regularly scheduled recipe."

I generally love raw red or golden beets in a salad with nary an ill reaction from them. I would still love to use these very pretty beets in a dish, but next time I'll roast the beets.

(edited 7th August 2011) (1) comment (1) useful  

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