Name: Raw Beet Salad
Total time: 10 min
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 strong vinegar; Minced parsley, dill, chervil, rosemary or tarragon

This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.

Raw Beet Salad

beets

shallot

Salt and black pepper

Dijon mustard,

extra virgin olive oil

sherry vinegar vinegar

parsley, dill, chervil, rosemary or tarragon

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Raw Beet Salad

Total: 10 minutes

Servings: 4

Cost: $5.48 /serving

Author : Mark Bittman

Ingredients

Instructions

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