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.