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Raw Beet Salad

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 1 1/2 pounds beets (preferably small)
  • 2 large shallots, minced
  • Salt and pepper
  • 2 teaspoons Dijon mustard, or to taste
  • 1 tablespoon olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1/4 cup chopped fresh parsley (optional)
  • 1 tablespoon chopped fresh tarragon (optional)

Instructions

  1. Peel and quarter the beets. Grate the beets on the largest holes of a box grater. Put in a large bowl and add the shallots.
  2. Sprinkle with salt and pepper and add the mustard, oil, vinegar, and the parsley and/or tarragon, if you’re using them. Toss to combine. Taste and adjust the seasoning, toss again, and serve right away. Or cover and chill for up to several hours.

– Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Recipe variations

Raw Beet Salad with Cabbage and Orange
Quite nice-looking: Use equal weights beet and cabbage, about 12 ounces each, shredding both. Peel, seed (if necessary), and chop 1 or 2 oranges and add them, including their juice, in Step 2.

Raw Beet Salad with Carrot and Ginger
Ginger and beets are killer together: Use equal weights beet and carrot, about 12 ounces each, shredding both. Substitute peanut oil for the olive oil and lime juice for the vinegar. Add about a tablespoon minced fresh ginger. Use cilantro instead of parsley and omit the tarragon.

Raw Beet Salad with Yogurt Dressing
Creamy but no longer vegan: Replace the olive oil and 1 tablespoon of the vinegar with 2 tablespoons plain yogurt.