In my ongoing effort to eat a diverse array of local produce — which is tough this time of year — I landed on beets.
Root vegetables have an outside chance of originating closer to home because they store well and can be harvested late. And I realize that my beets may well have come from across the world, but, hey, a girl can dream.
I have maxed out my, and my family’s, taste for roasted and boiled beets, but thought a raw beet salad might mix things up and win their approval. Even if it doesn’t, this raw slaw made me happy, and it looks beautiful.
One note: If you dislike the slight bitterness associated with the skin, it is best to peel these — more work, but worth it if that flavor will ruin the dish for you and yours.
I served this with a white wine-braised chicken and brown rice — and it paired well. It also would be excellent on sandwiches in lieu of mayo/mustard and lettuce.
Raw Beet Slaw
2 large or 4 small beets, peeled if desired
8 chives or 1 scallion (white and green parts)
Small handful fresh parsley
1 tablespoon Dijon mustard
¼ cup extra-virgin olive oil
2 teaspoons white wine vinegar
2 cloves garlic
½ teaspoon salt
Fresh ground pepper to taste
Grate the beets by hand or with a Cuisinart. Pour the shredded beets into a medium-size bowl.
In a blender or Cuisinart, add the remaining ingredients and puree until a smooth dressing is formed. Pour the dressing over the beets and toss well.
Serve immediately, or chill and allow it to sit for several hours/overnight to blend the flavors.