Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Scott Mowbray
Recipe by Cooking Light December 2014

Gallery

Credit: Cary Norton; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
6 hrs 15 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

111 calories; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 3g; carbohydrates 18g; fiber 5g; cholesterol 0mg; iron 2mg; sodium 217mg; calcium 45mg.
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