Photo: Cary Norton; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
6 Hours 15 Mins
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.

Ratings & Reviews

Phillygirl2's Review

December 21, 2014
This was terrible. Shaving beets to ribbon thin slices does nothing to make them more palatable. I would never make this again.

Tasty and Refreshing

April 05, 2015
I'm making this recipe for the third or fourth time and I love it.  Even my husband, who doesn't like cooked beets, enjoys this side dish.  The cons:  shaving beets.  I just can't get the hang of it; but thinly slicing the beets seems to work just as well.  The pros:  Once I've made the pickling liquid, as I use the shallots, I slice and add more and it's good for at least several days if not longer; I just have to slice up a couple more beets and it's a quick side dish for weeknight meals.