Raw Beet Salad

Raw Beet Salad offers a delightful twist on traditional beet dishes by highlighting their natural sweetness and crunchy texture. This recipe showcases the beets’ flavors with a zesty and acidic dressing, creating a well-balanced and refreshing salad.

MAKES: 4 servings

TIME: 20 minutes

INGREDIENTS:

• 1 to 1 1/2 pounds beets, preferably small
• 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 vinegar or other strong vinegar
• 1 sprig fresh tarragon, minced (optional)
• 1/4 cup chopped fresh parsley leaves

INSTRUCTIONS:

1. Peel the beets and shallots. Using a food processor fitted with the metal blade, carefully pulse the beets and shallots until the beets are shredded. Be cautious not to puree them. Alternatively, you can grate the beets by hand and mince the shallots, then combine them in a bowl.
2. Sprinkle the shredded beets and shallots with salt and pepper. Add the Dijon mustard, olive oil, and sherry vinegar. Toss the ingredients to combine.
3. Taste the salad and adjust the seasoning as needed. Toss in the minced tarragon (if using) and chopped parsley.
4. Serve the Raw Beet Salad immediately and enjoy its crunchy texture and vibrant flavors.

VARIATIONS:

• Raw Beet Salad with Cabbage and Orange: Use equal parts beets and cabbage, approximately 1/2 pound of each. Follow the same instructions for shredding the beets and shallots. Additionally, shred the cabbage by hand or with a food processor’s slicing disk. Add one navel orange (including its juice), peeled and roughly chopped, to the salad.

• Raw Beet Salad with Fennel: Use equal parts beets and fennel, around 1/2 pound of each. Shred the beets and shallots as directed, then shave the fennel very thinly. Omit the Dijon mustard and replace the sherry vinegar with lemon juice.

• Raw Beet Salad with Carrot and Ginger: Use equal parts beets and carrots, about 1/2 pound of each. Process the carrots with the beets and shallots, then add about a tablespoon of minced ginger to the mixture. Omit the tarragon. Substitute peanut oil for olive oil, lime juice for sherry vinegar, and cilantro for parsley.

• Celery Rémoulade: Replace the beets with 1 medium celery root or a bunch of celery, weighing 1 to 1 1/2 pounds. Peel the celery root and cut it into matchsticks, or thinly slice the celery. Mince the shallot. In Step 2, you can replace the olive oil with 2 tablespoons of mayonnaise for a creamy twist.

USES:

Raw Beet Salad can be enjoyed in various ways:

• Serve it as a refreshing side dish alongside roasted meats or grilled fish.
• Use it as a vibrant topping for sandwiches or wraps.
• Incorporate it into a colorful salad spread for gatherings or potlucks.

This versatile salad is packed with flavors and nutrients, making it a perfect addition to your culinary repertoire. Raw Beet Salad offers a delightful departure from cooked beet dishes, allowing the natural sweetness and crunch of the beets to shine. With its zesty dressing and various flavor variations, this salad is a refreshing and vibrant addition to any meal. Experiment with the suggested variations or create your own, and savor the beauty of Raw Beet Salad.