Recipe and Photo by Mackenzie Smith

A good raw beet salad is one of my favorite ways to enjoy such an earthy vegetable. I prefer mine crunchy, zingy with spice and tang, well-rounded by maple syrup and olive oil, and very pretty. This recipe works well with any variety of beet, but I love using JBG’s show-stopping candy canes here, spreading the decorative circles out all over the plate to really let them shine.

Photo by Mackenzie Smith.

Raw Beet Salad with Ginger Lime Dressing

• 3 candy cane beets, very thinly sliced
• Juice of a lime
• A teaspoon of freshly grated ginger
• Salt
• Maple syrup
• Olive oil
• Fresh mint

Photo by Mackenzie Smith.

Squeeze a lime over the freshly grated ginger, and stir together. Pour over the beets, and sprinkle with salt. Let sit for at least 20 minutes. Place beet rounds on a plate, then drizzle with olive oil and maple syrup. Sprinkle with flaky salt if you feel so inclined. Garnish with fresh mint.

Note: The photo above features sliced avocados with Marcus Samuelson’s chermoula sauce. Click here for that recipe.