Shredded Beet, Dill and Coconut Salad

I've come across so many tempting recipes for beets lately that I almost let my three little lonely beets expire in the fridge because I couldn't make up my mind what to do with them. A day of catching up after a weekend away reminded me of a simple recipe for a raw beet salad that I saw a while back in my copy of Yamuna's Table. An additional bonus was this gave me an opportunity to use some of the fresh herbs growing in my little backyard garden. The fried mustard seeds compliment the earthy flavor of the beets nicely, while the coconut competes pleasantly with the strength of the finest of red beets. The orange slices that serve as a base for the rest of the ingredients contribute a refreshing citrus-y element to the dish.

I've adapted the recipe to suit my preference for the day. Feel free to substitute fresh coriander or mint for the dill, or any other type of orange for the clementines that I used here.

Shredded Beet, Dill and Coconut Salad

Recipe by Lisa Turner Adapted from Yamuna's Table Published on June 17, 2008 Simple colorful raw beet salad bursting with fresh orange, coconut and dill flavors Print this recipe Ingredients: 2 medium or 3 small beets, peeled and finely shredded 1 1/2 tablespoons olive oil 1 1/2 teaspoons brown mustard seeds 1 tablespoon maple syrup or honey 2 to 3 oranges or clementines, peeled and separated 3 tablespoons finely grated fresh coconut 2 tablespoons chopped fresh dill Instructions: Put the shredded beets into a medium bowl. In a small saucepan, heat the oil over medium heat. When hot, add the mustard seeds to the pan, partially cover, and cook for 30 to 60 seconds until the seeds begin to pop. Remove from heat, stir in the maple syrup or honey, and pour over the beets. Toss to combine. To serve, place some orange slices on a plate, top with some beets, and garnish with coconut and dill. Makes 4 side servings