Thank you to Mark Bittman for encouraging his blog's readers to try raw beets a few weeks back. I've made this beet salad twice, once with chopped tarragon an no parsley and once with parsley and no shallots -- both times it tasted great. The first time I used my food processor to chop the beets, but the second time I used an old fashioned box grater to shred them, and personally, I preferred the texture of the hand-shredded beets. Oh yeah, on the plus side, this recipe is super-healthy and vegan-y. Enjoy!Raw Beet Salad
From How To Cook Everything
1 to 1 1/2 pounds beets
1 large shallot
Salt and freshly ground black pepper
2 t. Dijon mustard, or to taste
1 T. extra virgin olive oil
2 T. sherry vinegar or other good strong vinegar
1 sprig fresh tarragon, minced (optional)
1/4 cup chopped fresh parsley leaves
1. Peel the beets and the shallot. Combine them in a food processor fitted with the metal blade and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
2. Sprinkle with salt and pepper, then add the mustard, oil, and vinegar and toss. Taste and adjust the seasoning. Toss in the herbs and serve.
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