Mark Bittman's Raw Beet Salad

Mark Bittman's Raw Beet Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 95 calories. For $1.12 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A few people really liked this side dish. 14 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. A mixture of shallots, salt and pepper, fresh tarragon, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 75%, this dish is good. If you like this recipe, you might also like recipes such as Mark Bittman Corn, Mark Bittman's Brownies, and Mark Bittman's Pad Thai.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Peel the beets and the shallot. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl. 2 Sprinkle with salt and pepper, then add the mustard, oil, and vinegar and toss. Taste and adjust the seasoning. Toss in the herbs and serve. 3 Raw Beet Salad with Cabbage and Orange. Use equal parts beet and cabbage, about 1/2 pound of each. Shred the beets (with the shallot) as directed, then shred the cabbage by hand or by using the slicing disk of the food processor. Add 1 navel orange (including its juice), peeled and roughly chopped, to the rest of the ingredients. 4 Raw Beet Salad with Fennel. Use equal parts beet and fennel, about 1/2 pound of each. Shred the beets (with the shallot) as directed, then shave the fennel very thinly. Omit the Dijon and substitute lemon juice for the sherry vinegar. 5 Raw Beet Salad with Carrot and Ginger. Use equal parts beet and carrot, about 1/2 pound of each. Treat the carrots like the beets (you can process them together) and add about a tablespoon of minced ginger to the mix; omit the tarragon. Substitute peanut for olive oil, lime juice for sherry vinegar, and cilantro for the parsley. 6 Celery Rémoulade. Replace the beets with 1 medium celery root or 1 bunch celery (1 to 11/2 pounds). Peel the celery root and cut it into matchsticks or trim the celery and slice thinly. Mince the shallot. In Step 2, replace the olive oil with 2 tablespoons mayonnaise if you like. 7 8 Forty-Five Minute Roast Turkey 9 Turkey Gravy 10 Favorite Bread Stuffing 11 Cranberry Relish with Orange and Ginger 12 Potato Gratin 13 Wheat Berries with Walnuts 14 Braised and Glazed Brussel Sprouts

 

Step by step:

1. 1

2. Peel the beets and the shallot.

3. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.)

4. Scrape into a bowl.

5. 2

6. Sprinkle with salt and pepper, then add the mustard, oil, and vinegar and toss. Taste and adjust the seasoning. Toss in the herbs and serve.

7. 3

8. Raw Beet Salad with Cabbage and Orange. Use equal parts beet and cabbage, about 1/2 pound of each. Shred the beets (with the shallot) as directed, then shred the cabbage by hand or by using the slicing disk of the food processor.

9. Add 1 navel orange (including its juice), peeled and roughly chopped, to the rest of the ingredients.

10. 4

11. Raw Beet Salad with Fennel. Use equal parts beet and fennel, about 1/2 pound of each. Shred the beets (with the shallot) as directed, then shave the fennel very thinly. Omit the Dijon and substitute lemon juice for the sherry vinegar.

12. 5

13. Raw Beet Salad with Carrot and Ginger. Use equal parts beet and carrot, about 1/2 pound of each. Treat the carrots like the beets (you can process them together) and add about a tablespoon of minced ginger to the mix; omit the tarragon. Substitute peanut for olive oil, lime juice for sherry vinegar, and cilantro for the parsley.

14. 6

15. Celery Rémoulade. Replace the beets with 1 medium celery root or 1 bunch celery (1 to 11/2 pounds). Peel the celery root and cut it into matchsticks or trim the celery and slice thinly. Mince the shallot. In Step 2, replace the olive oil with 2 tablespoons mayonnaise if you like.

16. 7

17. 8

18. Forty-Five Minute Roast Turkey

19. 9

20. Turkey Gravy

21. 10

22. Favorite Bread Stuffing

23. 11

24. Cranberry Relish with Orange and Ginger

25. 12

26. Potato Gratin

27. 13

28. Wheat Berries with Walnuts

29. 14

30. Braised and Glazed Brussel Sprouts

Nutrition Information:

covered percent of daily need