Recipe from How to Cook Everything.
Raw Beet Salad
Makes: 4 servings
Time: 20 minutes
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.
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 good strong vinegar
1 sprig fresh tarragon, minced (optional)
1/4 cup chopped fresh parsley leaves
1. Peel the beets and the shallot. Combine them in a food processor fitted with the metal blade and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
2. Sprinkle with salt and pepper, then add the mustard, oil, and vinegar and toss. Taste and adjust the seasoning. Toss in the herbs and serve.