Raw beet salad

Let this refreshingly tart shredded root vegetable salad be the antidote to any aversion you may have from childhood memories of overcooked beets.

In this color-rich salad, the rainbow carrots match the colors of the beets to create a uniform presentation. This is dressed with an easy homemade vinaigrette made using mustard as a natural emulsifier. We recommend using sherry vinegar or any good, strong vinegar that is not too sweet (don’t use balsamic) so it balances the natural sweetness of the beets and carrots.


This New York Times recipe was adapted by Vanessa Oliver, MS., R.D., L.D.

½ pound beets
½ pound rainbow carrots (or regular carrots)
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar (or any except balsamic)
Optional: herbs such as mint, thyme, basil, etc.


  1. Combine the beets and carrots in the bowl of a food processor fitted with the metal blade. Pulse carefully until the beets are shredded; do not puree. (You can also use a KitchenAid attachment or grate the beets by hand.) Scrape into a bowl.
  2. Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

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