Beet Ribbon Salad with Lemon and Pickled Shallots

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Beet Ribbon Salad with Lemon and Pickled Shallots Recipe

Photo: Cary Norton; Styling: Lindsey Lower

I never ate raw beets until I learned the trick of shaving them ribbon-thin. I now prefer them this way to cooked. This salad contrasts the sweet, earthy taste of the beets with tangy-sweet, aromatic pickled shallots--inspired by Yotam Ottolenghi's new book, Plenty More--and a lemony vinaigrette. You can make the pickled shallots first thing in the morning or up to a day ahead.

Serves 4 (serving size: about 3/4 cup)


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2/3 cup water
1/3 cup cider vinegar
2 tablespoons sugar
1 teaspoon maple syrup
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice
3 whole cloves
2 bay leaves
5 ounces shallots, peeled and sliced into very thin rings
1 pound small white and golden beets, peeled
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 teaspoon flake salt (such as Maldon)


Hands-on: 15 Minutes
Total: 6 Hours, 15 Minutes

1. To prepare shallots, combine first 8 ingredients in a saucepan; bring to a boil. Pour the hot mixture over shallots; cool to room temperature. Cover; refrigerate 6 hours or overnight. Drain; discard spices.

2. To prepare salad, cut beets crosswise into 1-inch disks. Shave beet disks into thin ribbons using a vegetable peeler or mandoline.

3. Combine rind, juice, and oil in a large bowl, stirring with a whisk. Add 1/2 cup drained shallots (reserve remaining shallots for another use), beets, and parsley; toss gently to coat. Sprinkle with salt.

Created date

November 2014

Nutritional Information

Calories 111
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 18 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 217 mg
Calcium 45 mg