Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 17, 2016

Raw Beet Salad

As far as annual food rituals go corned beef and cabbage on St. Patty’s Day is one of my favorites, but after all that fatty goodness I’m thinking vegetables for the rest of the week. This raw beet salad is more vinegar than oil so it really hits the spot when it comes to clean and crunchy.

Shred or julienne about a pound of peeled raw beets then toss with a minced shallot, a splash of olive oil, twice that of vinegar, a teaspoon of Dijon mustard, and salt and pepper to taste. That’s it. If you’re looking for a bit more flavor try adding some rosemary, thyme, mint, or parsley.

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