The other day I was craving something fresh and light that also packs a lot of flavor. I had also come across a reasonably-priced Japanese mandolin slicer, which I love for shaving super thin slices of vegetables for raw salads. When I make beet salad for guests, everyone seems to have a story about growing up eating canned beets, as if to say: Thanks, but no thanks. But after a bite of fresh raw or roasted beets, they start asking for the recipe.
Herb and Shaved Beet Salad
Piled high with fresh herbs, this raw beet salad is light and makes the most of fresh raw vegetables. Use your favorite combination of herbs, including parsley, chervil, dill, mint, etc. If possible, use a mandolin for super thin slices. A sprinkle of cheese, like feta, or shavings of ricotta salata add saltiness to complement the natural sweetness of the beets.
- 2 large beets (about 2 pounds)
- 1/2 Vidalia or other sweet onion such as Walla Walla
- About 2 cups fresh herbs (mint, parsley, dill, chives)
- Extra-virgin olive oil
- Fleur de sel or other finishing salt
- Fresh cracked black pepper
- Lemon juice or white wine vinegar
- Peel, trim and halve beets; thinly slice beets and onions, preferably using a mandolin slicer. Toss together with a bit of oil, lemon juice or vinegar, salt, and pepper.
- Pile beets and onions on a large serving dish. Drizzle with a bit more olive oil and a squeeze of fresh lemon and finish with some fleur de sel or Maldon flaky salt.
This is excellent chilled the next day or layered into a sandwich.
Date Published: May 14, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.
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One of my favorite finishing salts: