I don’t usually do salad recipes two weeks in a row, but I’m guessing most people won’t feel like turning on the stove or oven tonight. You can grate the beets for this recipe, but with the bulls-eye Chioggias in your boxes today, paper thin slices are prettier. It’s also much less messy cutting them than the red ones.
Cut 2-3 Chioggia beets
in half from top to bottom. Place the cut side down and use a very sharp knife to cut them into very thin half rounds.
Whisk together 5 T. fresh orange juice, 3 T. lemon juice, and 2 T. olive oil with salt and pepper. Add 2 T. of fresh minced parsley, mint or cilantro. Toss the marinade with the beets and allow to sit for several hours or overnight in the fridge.
Before serving, grate 1-2 carrots and toss with the beets. Wash and rinse the leaves of 1 head of lettuce. Dress them with the remaining marinade then serve the beets on a bed of leaves.