Raw Beet Salad

By Mark Bittman

Published June 29, 1999

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(703)
Comments
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This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.

Featured in: THE MINIMALIST; Beets For Skeptics

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Ingredients

Yield:4 servings

  • 1 pound beets

  • 1 large shallot

  • Salt and freshly ground black pepper

  • 2 teaspoons Dijon mustard, or to taste

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons sherry vinegar or other good strong vinegar

  • Minced parsley, dill, chervil, rosemary or tarragon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 97 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 346 milligrams sodium; 3 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 the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

  2. Step 2

    Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

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Ratings

5 out of 5
703 user ratings
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Comments

Anita

For a South Indian twist, sputter some mustard seeds in hot oil, throw in a handful of curry leaves and shredded coconut and stir fry for a couple of minutes, and mix into the salad.

EDP

This is one of those recipes that sounds too simple to be good, and yet it adds up to something utterly yummy. Buy organic beets (or grow your own) and use good mustard/oil/vinegar. And don't worry about beet stains on your hands: it will wash off, and if it doesn't it gives you cooking cred.

EstherInMN

I used golden beets, added a couple of carrots, and some golden raisins. Fantastic, and very beautiful.

Not that Karen

Simple and delicious. The second time around I added some finely chopped red cabbage for extra crunch. You could also bulk it up with some chickpeas to make it a meal. Great recipe.

Not that Karen

Delicious! Served it on Father’s Day and everyone loved it. I used Fuji Ginger Syrup (The Ginger People) instead of making my own. This could definitely be made in batches (mix rum, crushed limes, & ginger syrup then pour over ice and top with prosecco). If you want a lighter drink you could top with club soda instead of or in addition to prosecco.

Lisa Reneson

Another tool: I’m going to suggest a “Spiralizer”. Make beet noodles and chop them up.

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