Beet Salad

1. 1

   Peel the beets and cut them in half.

2. 2

   Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred the beets with a food processor or by hand using the largest holes of a grater.

3. 3

   (Youll need 2 1/2 to 3 cups.)

4. 4

   In a serving bowl, whisk together the vinegar, oil, mustard, and salt.

5. 5

   Add the beets, scallions, and parsley and toss well.

6. 6

   Add sugar to taste.

7. 7

   Serve at room temperature or chilled.

8. 8

   To make this salad with cooked beets, use two 15-ounce cans of whole beets, or enough to make about 2 cups shredded.

9. 9

   A quick and easy side dish for pastas, sandwiches, or fish.

10. 10

    We especially like it with Green & White Bean Gratin (page 57) and Kasha & Orzo with Portabellas (page 100).

11. 11

    For a great combination thats one of our favorite simple suppers, serve Beet Salad and Bean & Walnut Spread (page 255) with rye bread or crackers and a mild cheese and/or hardboiled eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.