Friday, February 11, 2011

Beet and Oka cheese salad

This raw beet salad makes a wonderful and complete snack. It has all the ingredients necessary for a brunch or mid-afternoon pick-me-up since it contains protein, complex carbohydrates and the oil essential for all-round nutrition.


                                                                                                              Yield: 1 serving
                                            
Raw beet, carrot, celery, blueberries and Oka cheese

Oka cheese, a product of Quebec, Canada, is widely available all across Canada. Information about the product is available at http://www.french-at-a-touch.com/Gourmet/Cheese/oka_canadian.htm and many other sites as well. Of course, you may use a substitute, preferably another soft, buttery cheese.

Ingredients:

1/2 cup grated raw beet
shavings of raw carrot
Oka cheese
sprig of celery leaves
blueberries
1 teaspoon extra virgin olive oil
squeeze of fresh lime juice

Preparation:

1. Thoroughly wash beet, celery, blueberries and carrot. 

2. Peel beet and carrot. 

3. Grate about 1/2 cup of the beet. Pare shavings from the carrot.

4.  Slice 3 thin slices of Oka cheese and lay them on the salad plate. Add grated beet and carrot shavings. Add celery leaves and blueberries.

5. Dribble olive oil over the assembled salad and sprinkle with fresh lime juice.

2 comments:

Laurel said...

I never thought of eating beets raw before, but with the Okra cheese, it actually sounds really good!

June said...

Laurel, when beets are small -- and the ones I use are small -- they tend to be juicy. Therefore, they grate beautifully. The Oka cheese I used has a soft but firm texture and a buttery flavour which contrasts with the fruitiness of the blueberries and lime juice.