Mark Bittman writes for The New York Times: “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.” Source: https://cooking.nytimes.com/recipes/7289-raw-beet-salad
# servings
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
Directions
- 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.