Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel the beets and cut them in half. Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred the beets with a food processor or by hand using the largest holes of a grater. (You’ll need 2 1/2 to 3 cups.)
Step 2
In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Add sugar to taste. Serve at room temperature or chilled.
Ingredient Note
Step 3
To make this salad with cooked beets, use two 15-ounce cans of whole beets, or enough to make about 2 cups shredded.
Serving & menu ideas
Step 4
A quick and easy side dish for pastas, sandwiches, or fish. We especially like it with Green & White Bean Gratin (page 57) and Kasha & Orzo with Portabellas (page 100). For a great combination that’s one of our favorite simple suppers, serve Beet Salad and Bean & Walnut Spread (page 255) with rye bread or crackers and a mild cheese and/or hardboiled eggs.
