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This is a wonderful tangy-sweet salad that can be served as a side dish, over cottage cheese, or even on a burger. Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispness. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor.

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Yields4 Servings

Ingredients

 4 Beets peeled, coarsely grated (3-4 cups)
 ½ cup Olive oil
 3 tbsp White Wine Vinegar
 1 tbsp Shallot (or green onion) finely chopped
 1 tsp Prepared Dijon Mustard
 1 Clove Garlic minced or pressed
 Salt
 Ground Black Pepper
 1 ½ tbsp Fresh Dill finely chopped

Directions

1

Put the grated beets in a large salad bowl.

2

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).

3

Pour the dressing over the beets and toss until well coated.

4

Season with salt and pepper to taste.

5

Transfer beet mixture to the refrigerator to marinate for at least 1 hour.

6

Add the fresh dill, toss again, and serve chilled.

From Farmer John's Cookbook: The Real Dirt on Vegetables

Ingredients

 4 Beets peeled, coarsely grated (3-4 cups)
 ½ cup Olive oil
 3 tbsp White Wine Vinegar
 1 tbsp Shallot (or green onion) finely chopped
 1 tsp Prepared Dijon Mustard
 1 Clove Garlic minced or pressed
 Salt
 Ground Black Pepper
 1 ½ tbsp Fresh Dill finely chopped

Directions

1

Put the grated beets in a large salad bowl.

2

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).

3

Pour the dressing over the beets and toss until well coated.

4

Season with salt and pepper to taste.

5

Transfer beet mixture to the refrigerator to marinate for at least 1 hour.

6

Add the fresh dill, toss again, and serve chilled.

From Farmer John's Cookbook: The Real Dirt on Vegetables

Grated Raw Beet Salad