Raw Beets With Sherry Vinaigrette

By Mark Bittman

Published October 26, 2013

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Media 1 of 1
Total Time
15 minutes
Rating
4(86)
Comments
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When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can't resist cooking them once they're shredded, they can be quickly sautéed in butter or oil.

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Ingredients

  • 1 pound beets

  • 1 minced shallot

  • 2 teaspoons Dijon mustard

  • 2 tablespoons olive oil

  • 1 tablespoon sherry vinegar

  • chopped parsley or tarragon

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 122 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 119 milligrams sodium; 2 grams protein; 9 grams sugar

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 and grate 1 pound beets.

  2. Step 2

    Make a vinaigrette with 1 minced shallot, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sherry vinegar and chopped parsley or tarragon (really nice).

  3. Step 3

    Toss with the beets; taste, and adjust the seasoning.

  4. Step 4

    Garnish: Parsley

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Ratings

4 out of 5
86 user ratings
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Comments

Christiana

A touch of garlic makes it even better.

AGS

Great recipe! I hadn't realized before that one could eat raw beets nor that they could taste so good.

TG

Hits the low effort/high reward sweet spot for me. Handy for when the CSA box delivers a bounty of beets. Double oil and vinegar quantities for vinaigrette and add clove of garlic . Basil for the herb. Toss shredded beets with 1 tsp kosher salt and 1 tablespoon sherry vinegar before adding dressing. Serve with goat cheese crumbles.

Dione

Delicious dressing for the raw beets. I added shredded carrots, as well. Beautiful fall colors.

eric

Perfect.

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