Shredded Beet Salad

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by Nancy Newcomer

Beautiful Beets! The deep jewel tone is so gorgeous, who can resist? Not only are they beauties, but they’re packed with nutritional goodness. Beets contain magnesium, calcium, iron, phosphorus, vitamins A and C, as well as niacin and they’re packed with fiber~ yow-zah!! Beets also contain folic acid which is necessary for the production and maintenance of new cells. This is especially important for pregnant woman or anyone undergoing physical healing.  Medical Studies have shown that beets guard against cancer, especially colon cancer and have also shown to protect a body against heart disease.  Sounds better than popping a pill, doesn’t it?
Shredded Beet Salad (via NPR)
Makes 4 servings
4 medium raw beets, peeled, coarsely grated (3 to 4 cups)
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
… 1 teaspoon prepared Dijon mustard
1 small clove garlic, minced or pressed (1/2 teaspoon)
Salt and freshly ground black pepper
1 to 2 tablespoons finely chopped fresh dill
Put the grated beets in a large salad bowl
Combine the olive oil, vinegar, shallot, mustard and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good thick vinaigrette.)
Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste.
Refrigerate for at least 1 hour. Add the fresh dill, toss again and serve chilled.

I found this recipe through NPR ~ I love the simplicity of it. If you like this one, you’ll also enjoy my Sister’s Chioggia Beet Salad. Look for it under “Sides/Salads”. Enjoy!
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{ 4 comments… read them below or add one }

Carol Sweatland February 21, 2012 at 3:50 PM

Love beets! This recipe sounds absolutely delicious. Thanks so much.


Nancy Newcomer February 21, 2012 at 7:08 PM

You’re welcome Carol!


Lili March 1, 2012 at 5:23 PM

When I hear beets I ulsualy think pickled and the idea of pickled beets really turns me off. But your salad looks so pretty, and I love mint, so I kept reading. And, wow! This is the first beet recipe I have ever seen that I am actually tempted to try! Having recently heard that beets are a power food, I think the timing might be right and this recipe might be the perfect introduction.


Nancy March 4, 2012 at 10:24 PM

Lili–Beets are fabulous–I never liked them as a kid, but at that time I had only had canned. FRESH beets are phenomenal–enjoy the recipe!


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