Recipe courtesy of Mark Bittman

Raw Beet Salad

  • Yield: 4 servings
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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

About 1 tablespoon minced parsley, dill, or chervil; or about 1 teaspoon minced rosemary or tarragon


  1. Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a 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. Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
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