Feb 09, 2016, Updated Mar 01, 2023 I love raw beets in salads, either shredded on a grater, finely julienned or thinly shaved on a mandoline. You can do this with any winter vegetable. I love the crunch and earthy sweetness. Tarragon is my favourite herb. I grow a pot of it in the sunny months and all summer I make this delicious steamed beet salad with a super simple yogurt-tarragon dressing. I should really share that with you. It’s lovely with citrus and beets. The Israeli (or pearl) couscous is a fun ingredient for salads. It’s super chewy and I love the size. But feel free to substitute another tiny pasta (that’s right, couscous is a pasta!) like orzo. Some creamy goat cheese or feta would be a perfect addition, I wish I’d had some! Need a tutorial on cutting citrus in supremes (i.e. releasing the flesh without any membrane)? Here’s a good one.
