Well, you can of course use the grating attachment with your food processor, but nothing can beat the utter simplicity of a grater, a knife, beets and a few good condiments and seasonings.

Well, you can of course use the grating attachment with your food processor, but nothing can beat the utter simplicity of a grater, a knife, beets and a few good condiments and seasonings.

Here is the link to the recipe I used:

https://cooking.nytimes.com/recipes/7289-raw-beet-salad

And, here it is written out:

1 pound beets
1 large shallot *
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste *
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar or other good strong vinegar *
Minced parsley, dill, chervil, rosemary or tarragon *

* There were no shallots, so i substituted a comparable amount of scallions from Flats Mentor Farms, using mostly the white bulb and just a bit of the green. In lieu of Dijon, I opted for the Old School Kitchen Maple Bourbon Mustard from Jane of West River Creamery. I used a nice red wine vinegar that paired nicely with the beets, and I used fresh oregano from Fay Mountain Farm for the herb. the beautiful Golden Beets were from Farmer Dave’s.

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine, [as i did].) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

This is a quick, easy, and versatile salad, perfect for a hot summer day. Read the notes below the recipe on the NYtimes site for a number of ideas as to how you can jazz this one up. Enjoy!

And, a thank you to the woman who helped me determine the final adjustments of the seasonings!