Recipe: Grated Raw Beet Salad With Fresh Dill And Mustard Vinaigrette

from Meals for the Lazy Cook by T. Susan Chang


Grated Raw Beet Salad With Fresh Dill And Mustard Vinaigrette

This is a very strong argument in favor of the raw beet, although confirmed beet-haters may refuse to go near it. Use a box grater, carefully, to grate the beets, and don't even think of wearing anything white. The recipe is adapted from Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson (Gibbs Smith 2006).

Makes 4 servings

4 medium beets, peeled, coarsely grated (3 to 4 cups)

1/2 cup olive oil

3 tablespoons white wine vinegar

1 tablespoon finely chopped shallot

1 teaspoon prepared Dijon mustard

1 small clove garlic, minced or pressed (1/2 teaspoon)

Salt and freshly ground black pepper

1 to 2 tablespoons finely chopped fresh dill

Put the grated beets in a large salad bowl

Combine the olive oil, vinegar, shallot, mustard and garlic in a large jar.
With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good thick vinaigrette.)

Pour the dressing over the beets and toss until well coated.
Season with salt and pepper to taste.

Refrigerate for at least 1 hour. Add the fresh dill, toss again and serve chilled.

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