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Raw Beet Salad

Ingredients

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

 

Instructions

  • 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.

 

Variations

  1. 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.
  2. 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/