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Raw beet salad


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.
  2. 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.
  3. Toss with the salt, pepper, mustard, oil, and vinegar.
  4. Taste and adjust the seasoning. Toss in the herbs and serve.

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