1 to 1½ pounds beets, preferably small
1 yellow onion or 2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra-virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves
- Peel the beets and onions/shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the onion/shallots, then combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
- Raw Beet Salad with Carrot and Ginger. Ginger and beets are killer together. Use equal parts beet and carrot, about 8 ounces of each. Treat the carrots as you do the beets (you can process them together), adding about a tablespoon of minced peeled ginger to the mix; omit the tarragon. Substitute peanut for olive oil, lime juice for sherry vinegar, and cilantro for the parsley.
- Raw Beet Salad with Yogurt Dressing. Replace the olive oil and one of the tablespoons of vinegar with 2 tablespoons plain yogurt, preferably whole-milk or low-fat.
Recipe adapted from http://markbittman.com/recipe/raw-beet-salad/