Thursday, August 14, 2014

Lilly Pulitzer Salad: Raw Chioggia Beets & Apples


Lilly Pulitzer was a Palm Beach clothing designer back in the 60's and 70's (before my time), but the trend to wear preppy little short pink and kelly green skirts and men in whale pants came back in the late 90's for the Hamptons & Cape Cod set (and for me in NJ).


I fell victim to that trend back in the 90's......but actually, I looked decent in those bright preppy clothes and wish I could still wear them today (even though her designs are much different now).

I am naming this salad for her, because while I was making it, I thought how pretty the pink and green colors were, and that they reminded me of all those funny preppy clothes.

Back to beets.

Eating raw beets sounds scary, but I promise, chioggia (Kee-OHgia), also known as candy stripe beets, actually taste better raw than cooked, and they retain their pretty color.

The trick is to shave them nice and thin (on a mandolin works) and let them sit in the dressing for a few minutes to soften.

Paired with the sliced green apples and fresh mint, this was a delicious summer salad, and super healthy.

Don't be scared.

I don't recommend you make this salad w/ red beets, they are such a mess, especially when raw, but the pink ones are gorgeous and have a sweet, earthy taste, with a bit of spice.

I grow 3 types of beets in the garden, and I am never without.


Lilly Pulitzer Salad (Raw Chioggia Beets w/ Apples)

2 chioggia (candystripe) beets, peeled and sliced very thin
1 Granny Smith green apple, sliced (leave peel on for color)
handful of your favorite greens, I love arugula
fresh mint leaves for garnish
goat cheese for sprinkling

Dressing:
Juice of a lemon
zest of the lemon
2 tbsp of white balsamic vinegar
1 tbsp honey
3 tbsp olive oil
sea salt

Lay the arugula greens on a platter.

Slice the beets and apples and arrange them on top of the arugula.
Immediately squeeze the lemon all over them, so the apple doesn't turn brown.

Sprinkle with the lemon zest and pour some of the dressing over the salad to marinate.
Let rest for 10 minutes.

Just before serving, sprinkle w/ fresh mint leaves and goat cheese.

Go put on your lobster shorts and enjoy.


Delicious!

5 comments:

Sam Hoffer / My Carolina Kitchen said...

I think Lilly would approve of your pretty salad Stacey. The pink beets look fabulous shaved. I liked her clothes better when they were more preppy and less "cute," especially the little shifts which are very cool to wear when it's really hot. She's still popular in the clans of Palm Beach and Boca Grande. And there are small Lilly P shops in almost every upscale mall in south Florida.
Sam

Natalia B said...

I was never a victim of Lilly clothes, although I enjoy wearing pink (on occasion) and green very often. The colors of this dish look summery & fresh and very tasty. I don't have chiogga beets in my garden - does a Whole Foods, Kings or Wegmans carry them? I assume if made with regular beets, the red color of the beet would bleed and make this a pink salad, but that would defeat the purpose. Once I learn where to get the chioggas would love to try this salad. Looks nutritious too!

Stacey Snacks said...

Natalia,
This is not for red beets.....yes, they will bleed all over the apples......

The pink/candy stripe/chioggia beets are best raw.
I haven't seen them at Kings in a while...I grow them, so I have a ton of them (as well as a ton of yellow and red beets, hence all the beet recipes lately!).

I see the pink beets at the Summit farmer's market on Sundays......first booth on your right, Cherry Grove, Matt from Princeton. He is the beet man.

:)

Ciao Chow Linda said...

Oh what a work of art. I love beets in any form, so I know this would be a favorite. I've never tried them raw, but now I will.

Proud Italian Cook said...

So pretty, you're a food artist! I've had raw beets and I love them!