Sneaky Beet Salad

I like to call this salad Sneaky Beet not only because it is fun to say (hehe!) but because it will make all you beet haters out there actually eat beets. Amazing, I know.

Beets are not very good about being sneaky. Their vibrant pigment tends to bleed onto everything! So, this salad definitely looks like a beet salad, but it doesn't taste like beets.

There are lots of reasons to eat beets; in general, the darker the coloring of a fruit or vegetable the more potent the nutritional qualities. Beets help to lower cholesterol, improve heart health, and provide a plethora of antioxidants.

Cooked beets have a strong flavor and aroma that often prevent many people from benefiting from their fabulous nutrition profile. Not so in this salad since the beets are left RAW! I didn't realize that beets, like carrots, can be eaten raw until I discovered this salad. The tangy, gingery dressing will make any beet hater asking for seconds (just ask my beet-hating husband!).

Sneaky Beet Salad
About 4 servings, inspired by How To Cook Everything Vegetarian by Mark Bittman

1 1/2 pounds beets and carrots, total (I try to keep it as close to 50/50 as possible)
2 large shallots, minced
1 tablespoon ginger, minced
Salt and pepper, to taste
2 teaspoons Dijon mustard
1 tablespoon peanut oil
2 tablespoons lime juice (about 1/2 lime)
1/4 cup chopped cilantro
  1. Wash and peel the beets and carrots. Shred them using a box shredder (or a shredding machine like a food processor or salad shooter). Stir in the shallots and ginger.
  2. In a small bowl, mix together the rest of the ingredients, except the cilantro. Taste the dressing and adjust the seasoning. Stir into the beets and carrots.
  3. Stir in the cilantro, adjust any seasoning and serve. Note: This salad can be served immediately or be made ahead of time. It tastes delicious for several days.

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