My Mom gave me these beets for my birthday (Thanks!!) As you might have read, the beet crop from my own garden was a little disappointing. None the less I cooked, ate and wrote about my beets with pride. Anyway, Mom's beets were bigger and growing more frequently than mine so she had some to spare.
Inspired by a delicious raw golden beet salad a friend shared with me recently, I veered from my usual path of roasting the beets to have on my own raw beet salad adventure. Not surprisingly, I found a Bittman recipe online for raw beet salad that included a nice variation on the raw slaw like salad that paired beets with with carrots and ginger. YUM!
I made a few changes. Here's what I did:
Raw Beet Salad
4 medium sized beets (about .75 pound), washed and trimmed
equal amount of carrots about 5 to 6 carrots (about .75 pound), washed and trimmed
1 inch piece of ginger, peeled
1 teaspoon dijon mustard
1 Tablespoon olive oil
2 Tablespoons red wine vinegar
a handful of cilantro, chopped
Grate the beets, carrots and ginger -- I used the food processor grating attachment. Place in large bowl.
Mix the mustard, oil, and vinegar, pour into beet mixture.
Sprinkle with cilantro.
The dressing was subtle, allowing the beet flavor to shine. I wonder what this would be like with mint in place of the cilantro...
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