When it comes to beets, it’s always way too close to dinner by the time I think about doing anything with them. Lately I’ve been slicing them thinly with a mandoline and serving them raw with a sweet honey-mustard vinaigrette (the sweetness counters the slight bitterness of the uncooked beet). They are beautiful plain, though could go nicely with any citrus fruit, goat cheese, and whatever fresh herbs you have on hand.


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One Comment


  1. Posted by: SFDC

    I don’t like cooked beets, but this raw beet salad from Mark Bittman is a go-to, especially in the summer. Love the tarragon in it especially!

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