Grated Raw Beet Salad With Fresh Dill And Mustard Vinaigrette Print Email

Use a box grater and take care, beet juice is very staining!

4 medium beets, peeled, coarsely grated (3 to 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 and freshly ground black pepper
1 to 2 tablespoons finely chopped fresh dill
Put the grated beets in a large salad bowl

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.)

Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste.

Refrigerate for at least 1 hour. Add the fresh dill, toss again and serve chilled. Makes 4 servings.

- Adapted from Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson (Gibbs Smith 2006).