Seasonal Inspiration: Raw Beet Salads

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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updated Jun 5, 2019
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(Image credit: Apartment Therapy)

We’ve whined enough about wanting spring to get here already. So, in the interest of turning the page, here is a fresh, happy take on beets that might tide you over until the farmers’ markets get colorful again.

We love beets. Love ’em. And yet we almost always roast them in the oven. Why? We’re not sure — it’s so wintry. We just hadn’t thought of beets as a crunchy, eat-them-like-an-apple kind of food. But the recipes below changed our mind…

The photo above came from Clotilde at Chocolate & Zucchini. She grates her raw beets with carrots and tosses it with a dijon mustard, honey vinegar, hazelnut oil, and some Tabasco sauce. She also recommends using a splash of citrus or tomato juice to keep it moist.

Mark Bittman offered a raw beet salad on his Bitten blog back in January. His recipe is similar, with a straight dijon vinaigrette, but he adds shallots.

You could certainly use up some leftover herbs in a raw beet salad… And dream of greener things to come.

Recipes:

More Beets:


(Image: Clotilde Dusoulier. Used by permission.)
Filed in:
Salad
Vegetables
vegetarian
winter
Ingredient