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Raw Beet Salad
Started August 28, 2008 @ 11:00am by arminda
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| Raw Beet Salad | August 28, 2008 @ 11:00am | My favorite recipe from Farmer John's Cookbook.
Grated Raw Beet Salad with Fresh Dill and Mustard Vinaigrette
Serves 6
Ingredients -4 medium beets, peeled, coarsely grated (3-4 cups)
-1/2 cup olive oil
-3 tablespoons white wine vinegar
-1 tablespoon finely chopped shallot
-1 teaspoon prepared Dijon mustard
-1 small clove garlic, minced or pressed (~1/2 teaspoon)
-salt
-Freshly ground black pepper
-1-2 tablespoons finely chopped fresh dill
Method
1. Put the grated beets in a large salad bowl
2. Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good, thick vinaigrette)
3. Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least 1 hour.
4. Add the fresh dill, toss again, and serve chilled.
Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispness. Serve this tangy-sweet salad on lettuce, over cottage cheese, or as an unusual and colorful condiment. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor.
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