Raw Beet Salad

Name: Raw Beet Salad
Yield: makes 4 servings
Ingredients: 1 pound beets; 1 large shallot; Salt and freshly ground black pepper; 2 teaspoons Dijon mustard, or to taste; 1 tablespoon extra virgin olive oil; 2 tablespoons sherry vinegar or other good-quality strong vinegar; Minced fresh parsley, dill, chervil, rosemary, or tarragon

December 20, 2011

Eaten raw, beets are delicious; even many self-proclaimed beet haters will like them in this salad. To eat a beet raw, you have to peel it and shred it. The first step is easiest with a regular vegetable peeler. I do the second with the metal blade of a food processor, pulsing the machine on and off until the beets are finely cut. You could use the shredding blade, but it isn’t any easier or better. Or you could use a manual grater, but only if you’re looking for an upper-body workout.

Recipe notes

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