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1
Peel the beets and the shallot. Combine them in a food processor and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
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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.
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3
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.
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4
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.
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5
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.
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6
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.
