Raw Beet Salad

By Mark Bittman

Raw Beet Salad
Craig Lee for The New York Times
Total Time
10 minutes
Rating
5(672)
Comments
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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.

Featured in: THE MINIMALIST; Beets For Skeptics

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Ingredients

Yield:4 servings
  • 1pound beets
  • 1large shallot
  • Salt and freshly ground black pepper
  • 2teaspoons Dijon mustard, or to taste
  • 1tablespoon extra virgin olive oil
  • 2tablespoons sherry vinegar or other good strong vinegar
  • Minced parsley, dill, chervil, rosemary or tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

97 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 346 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

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Ratings

5 out of 5
672 user ratings
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Comments

Anita

For a South Indian twist, sputter some mustard seeds in hot oil, throw in a handful of curry leaves and shredded coconut and stir fry for a couple of minutes, and mix into the salad.

EDP

This is one of those recipes that sounds too simple to be good, and yet it adds up to something utterly yummy. Buy organic beets (or grow your own) and use good mustard/oil/vinegar. And don't worry about beet stains on your hands: it will wash off, and if it doesn't it gives you cooking cred.

EstherInMN

I used golden beets, added a couple of carrots, and some golden raisins. Fantastic, and very beautiful.

ARS

Had Chioggia beets, no shallot. Used about 1 in grated ginger, added a carrot. Jicama would be really nice as well. Delicate and sweet but not too sweet. Excellent! Will make for BBQs and picnics.

Matt

Added an inch of minced ginger, half a carrot grated finely, ¼ cup sultanas (zapped with ounce of sherry vinegar 30s in the microwave), tsp of honey, and extra Tbsp each mustard / oil / sherry vinegar. Getting it all incorporated evenly was difficult until putting it in a lock lock Tupperware twice the size and shaking gently to distribute everything. Delicious recipe!

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Add toasted cumin seeds

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