Red Beet Salad


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Beets can be roasted, boiled, steamed, or turned into chips, but try them raw for this grated beet salad. You can shred them on the large holes of a box grater or cut them into fine julienne—either way, prepare for the likelihood of beet juice splashed everywhere. The grated bloodred vegetable vaguely resembles chopped beef at first glance, so I decided to season this dish like steak tartare, with mustard, shallot, capers, and cornichons. The beet flavor, however, is unmistakably sweet and undeniably vegetarian. Eat it for lunch, with hard-cooked eggs and watercress, or try it with smoked salmon.