Raw-beet salad

From Mark Bittman. Raw beets are very tasty and easy to eat once they’re shredded. Don’t cook—that destroys some of the nutrients in beets.

Raw-Beet Salad

Yield: 4 servings; Time: 10 minutes

Uncooked beets are less sweet and earthy than they are when boiled or roasted. If you just can’t resist cooking them, once they’re shredded, they can be quickly sautéed in butter or oil.

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
Minced parsley, dill, chervil, rosemary or tarragonPeel the beets [optional—you can simply scrub them. – LG] and the shallot. Combine them in the bowl of a food processor fitted with the 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.

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

If the beets come with greens, be sure to eat the greens, too: very healthful. You can wash them well and chop them to include in the salad, or sauté them in a little oil, dribble with some lemon juice, and eat them that way.