Raw Beet Salad


I used to be terrified of beets. I was convinced that cooking them would be a horribly messy ordeal, with blood red blotches forever marring my kitchen counter, my baking dishes, my hands, the shirt I inevitably wouldn’t even think to change before tackling the juicy mess. But at some point I dove in. I bought a bunch of deep red beets, hauled out the aluminum foil, and fired up the oven. And when the roots came out of the oven and the foil, the skins slid right off, no vegetable peeler spewing tiny, staining pieces of skin all over the kitchen wall as I had feared. And the color on my hands? It rinsed right off. I hardly even needed soap. But none of that really matters for this salad, since working with raw beets is about as messy as working with raw carrots. I used Chiogga here, because they’re pretty and make for a nice pink salad—or because that’s what the farmer’s market had, whatever. And there isn’t really a recipe, just shred peeled raw beets in a food processor and toss with a simple vinaigrette. Mine was lemon juice, Dijon mustard, olive oil, salt, and pepper, but garlic and parsley are also excellent additions. It’s a crunchy, refreshing side salad that goes great with a Mediterranean spread. It does tend to go all slimy the next day though, so eat immediately.

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