Beets, like carrots, can be eaten raw. And they're delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance. From How to Cook Everything VegetarianRaw Beet Salad
Makes: 4 servings
Time: 20 minutes
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 or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves
1. Peel the beets and 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 shallots, then combine.) Scrape into a bowl.
2. Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
Raw Beet Salad with Cabbage and Orange. Quite nice-looking:Read More »from Mark Bittman: Raw Beet Salad