Raw Beet Salad With Fennel
This recipe comes from Mark Bittman.
Makes: 4 servings
Time: 20 minutes
I’m a BIG fan of salad at Thanksgiving. Something light, bright, and crisp to balance all the richness? (Maybe it’s un-American, but it seems like a good idea). This version, with thinly sliced raw beets and fennel, gets you all of that without having to wave the white flag and serve lettuce.
INGREDIENTS
1/2 pounds beets, preferably small
2 large shallots
1/2 pound fennel
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste (optional)
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 sprig fresh tarragon, minced (optional)
1/4 cup chopped fresh parsley leaves
INSTRUCTIONS
1. Peel the beets and the shallot. Combine them in a food processor fitted with the metal blade and pulse care- fully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
2. Shave the fennel very thinly, and add it to the bowl with the beets. Sprinkle with salt and pepper, then add the mustard (if you’re using it), oil, and lemon juice and toss. Taste and adjust the seasoning. Toss in the herbs and serve.