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RAW BEET SALAD

Turn off the stove and stack your meal to beat the heat

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Kathleen Daelemans
4-6 servings

INGREDIENTS

• 1 shallot, minced
• 2 Tablespoons sherry vinegar
• 1 pound beets (the larger the better)
• » teaspoon coarse ground salt
• 1/8th teaspoon cracked black pepper
• 1 ½ Tablespoons Dijon mustard
• 1 ½ Tablespoons extra virgin olive oil
• 1 Tablespoon chopped fresh herbs (parsley, thyme, chives, chervil or rosemary)

Recipe continues below ↓
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DIRECTIONS

Place shallot in the bowl you’ll prepare the dressing in. Pour sherry vinegar over shallots and let stand 30 minutes or several hours. Using a carrot peeler, peel the beets and trim their ends. Julienne or grate beets and place in salad bowl. Add salt, Dijon mustard and olive oil to bowl with shallots. Whisk until combined. Add fresh herbs and mix once more. Pour over beets. Serve immediately or refrigerate.

Shortcut chef: Buy a one pound beet. I know it sounds outrageous and beet elitists might insist that the larger the beet, the woodier it tastes, but I’ve tested this recipe time and again with one giant beet and have never been disappointed. Bottom line, it’s easier to trim, peel and shred one beet than it is 5 or more and I’m lazy. What can I say?

© 2008 MSNBC Interactive


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