Yes, they’re raw. Beets in a whole new way.
I discovered raw beets about a year ago, and it truly was a revelation.
They are crunchy and delicious, and so pretty on a plate. I paired them here with the ancient grain farro – the flavor of cashews in a grain! This is my first time using the grain that is so popular in Italy, and I loved the results. I bought semi-pearled farro, which just needs to be simmered until soft. If you buy whole grain farro, you will have to give it a soak overnight first. Farro has the texture of wheat berries, but tastes like cashews.
And then, raw beets. I have used them raw before in a Beet and Butternut Slaw, and found out the key: make very thin slices. Paper thin. As thin as you can get. If they are thin, they are crunchy and delicious.
So here I paired them with celery, leaves included, farro, and a lemon vinaigrette.
Happy Fall Y’all!
Raw Beet deliciousness: