One raw, one cooked.  Two beet recipes where beets are scrubbed and grated (no need to peel).  Can you choose to make both recipes with raw beets?  Make both with roasted or boiled beets?  Yes, yes, and yes!  The only advice I give here is to use a food processor so the grating part is as fast as 1,2,3.

I love red beets because they are satisfyingly sweet, have lots of fiber and good carbs.  They also enrich blood, are antioxidant-rich and you can buy them inexpensively year-round.  I also love to grow them!

Raw Cilantro Beet Salad with Pumpkinseed Oil

Serves 4 

4 medium beets, about 1 pound	4 cloves garlic, pressed
2½ C citrus juice (combine or use blood orange, lemon or grapefruit juice alone)	1-2 tsp Himalayan or Celtic sea salt
1 C minced cilantro	1 tsp black pepper or Grains of Paradise
½ C Austrian pumpkinseed oil

Trim beets by cutting off tops and bottoms.  Scrub under running water.  Grate beets finely (I served them coarsely grated at Passover and they were too “chewy”…).  Toss with the rest of ingredients.  Taste and you’ll know you have a winner!  Refrigerate until cold.  Serve with anything your heart desires.

Chilean Lime Roasted Beet Salad

Serves 4 | Preheat oven to 425 degrees

4 medium beets, about 1 pound	1-2 tsp Himalayan or Celtic sea salt
1 medium red onion, chopped, about 1½ C	1 tsp black pepper or Grains of Paradise
½ C lime juice (or more to taste)	½ C extra virgin olive oil (EVOO)

Trim beets by cutting off tops and bottoms.  Scrub under running water.  Wrap each in foil and roast in a 425-degree oven until you can easily pierce with a knife (about 40 minutes).  OR, you can place beets in a pot and cover with water.  Simmer on medium-high heat until you can insert a knife into them easily.  Cool cooked beets.  Grate them and combine with the remaining ingredients.  Serve warm or refrigerate until cold.  This makes a delectable relish or salad.