I've been craving beets for a few weeks, but the thought of firing up the oven in the midst of a heat wave made me a little ill. So, after seeing this recipe for raw beet salad in the Times, I decided, hey, it's time to try pick up some greenmarket goodness and go to town!
As for the beautiful beet roots (I had 6 moderately-sized ones), I peeled each and shredded them in my little food processor. I ended up with so much ruby wonderfulness that I decided to dress the shreds super-simply so I could play with various other ingredients over the week. I tossed everything with the juice of 1 lemon, 1 orange, and about 3 tablespoons of olive oil, then threw the container in the fridge.