Photo: Cary Norton; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
6 Hours 15 Mins
Yield
Serves 4 (serving size: about 3/4 cup)

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.

How to Make It

Step 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.

Step 2

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

Step 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.

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