Raw Beets With Sherry Vinaigrette

By Mark Bittman

Raw Beets With Sherry Vinaigrette
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
15 minutes
Rating
4(81)
Comments
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When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can't resist cooking them once they're shredded, they can be quickly sautéed in butter or oil.

Featured in: Do Not Fear a Beet Without Goat Cheese

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Ingredients

  • 1pound beets
  • 1minced shallot
  • 2teaspoons Dijon mustard
  • 2tablespoons olive oil
  • 1tablespoon sherry vinegar
  • chopped parsley or tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

122 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 119 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and grate 1 pound beets.

  2. Step 2

    Make a vinaigrette with 1 minced shallot, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sherry vinegar and chopped parsley or tarragon (really nice).

  3. Step 3

    Toss with the beets; taste, and adjust the seasoning.

  4. Step 4

    Garnish: Parsley

Ratings

4 out of 5
81 user ratings
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Comments

Christiana

A touch of garlic makes it even better.

AGS

Great recipe! I hadn't realized before that one could eat raw beets nor that they could taste so good.

Dione

Delicious dressing for the raw beets. I added shredded carrots, as well. Beautiful fall colors.

eric

Perfect.

Helen Kelly

Tossed beets with shaved raw fennel bulb and used bone vinegar which is deliciously sweet. Next time I’ll shave raw red cabbage.

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