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.
2 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