(Beet salad with red beets)
My friend Shae is a really good cook. I don't think he ever follows a recipe, he just makes stuff up as he goes. Recently he presented us with this raw beet salad. I never would have thought raw beets would be a good idea, but they are - especially with a mustard dressing. Hello, yum. This is a great summer salad that would go well with just about anything.
(Beet salad with golden beets)
You'll want to pick beets that are small to medium in size with nice green tops. Don't throw those beet greens away - save the tops and saute them. This salad is best made a couple of hours before you want to serve it and will keep for a day in the fridge, but I'm warning you, it might not last that long.
1 bunch of medium beets, or 2 bunches of small beets
2 - 3 carrots OR colored beets
1/2 bunch scallions OR spring onions
6 tbsp. apple cider vinegar
4 tbsp. extra virgin olive oil
2 - 3 tbsp. dijon mustard or to taste
salt and pepper to taste
1 tsp. fresh chopped thyme or to taste
Cut the beet greens off the beets, wash them, and save them for another use. Wash the beets, slice the tops and bottoms off and then peel the skin off with a sharp knife. Shred the beets into a large bowl with a grater. Avoid beets that are too big as they tend to be woody and won't grate well.
Wash and peel the carrots. Grate them into the beets. The carrots should not equal more than half the beets.
Wash and thinly slice the scallions and throw them into the bowl with the beets. Combine the vinegar, oil, mustard, salt, pepper and thyme. Pour over the beets and toss everything to coat. Let sit in the fridge for a couple of hours, this will soften the beets a bit. Everything will turn a beautiful beet red color, but be careful not to get it on your clothes or it will stain.
Toss the salad before serving cold. Serves 4 - 6.