grated beet salad

Grated Beet Salad

Root vegetables like red beets, turnips and potatoes cellar well and are available deep into springtime.  This recipe uses the UC Davis Olive oil and vinegar creating a light vinaigrette that is massaged into grated red beets and carrots. 

image of a bowl of grated beet salad2 Tbsp vinegar, any kind

Juice of ½ lime

Pinch of sugar

Salt and freshly ground black pepper, pinch

6 Tbsp olive oil

1 lb beets, peeled and grated

½ lb carrots, peeled and grated

½ cup thinly sliced basil leaves

2 Tbsp finely shredded fresh flat-leaf parsley


In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper.  Whisk to combine.  Gradually whisk in oil.  Add beets, carrots, basil, and parsley.  Toss to combine.  Taste and adjust for seasoning.  Serves 6.

From:  Martha Stewart Living