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I made a raw beet salad.
What makes it taste so fresh and clean, and look so vibrant, is the raw beet juice.
Locovore Environmentally sensitive individual who would sooner gnaw on a raw beet from the backyard than sink their teeth into a luscious kiwi flown in from New Zealand.
We were talking in her kitchen, where she had put me to work grating a raw beet onto a green salad.
About halfway through the estimated cooking time, add a big raw beet, peeled and cut into nearly three-quarter-inch chunks, along with half a teaspoon of caraway seeds if you like them.
The raw beet ravioli is as easy on the eyes as it is on the palate: cheerfully colored candy striped beet slices are filled with creamy macadamia nut cheese, and plated with tart grapefruit segments and a cider glaze for balance and brightness.
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Cherry tomatoes and thin-sliced raw beets on the garden salad were incredibly sweet.
For variations, substitute raw beets for the apples for an unusual look and unexpected (and lovely) flavor.
Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula.
And, as a bonus, I noticed that the fuchsia juice from the raw beets didn't stain Sarah's fingers the way cooked beet juice does.
Then, to my surprise, I watched Sarah peel the raw beets, cut them into small cubes and drizzle them with oil.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com