Raw beet salad topper
I hate cooked beets.Â Raw though, I love them.Â A raw beet is pure sweetness, crispness and summer.Â A perfect pairing for most salads.
Peel and grate 4 medium beets.Â Place in a large salad bowl.
Combine .5 cup olive oil, 3 tbsp white wine vinegar, 1 tsp chopped onion,1 tsp dijon mustard and 1 clove minced garlic in a jam jar.Â Screw on the top and shake until everything is combined.
Pour the dressing on the beets and toss until coated.Â Season with salt and pepper to taste.Â Put the beets in the fridge for an hour or so to marinate.
When making a green salad in the summer, I like to top my salads with this raw beet salad topper.Â It adds great colour, crunch and taste.Â I especially like it on a salad with crumbled goat feta and raw sunflower seeds.
You can also use this grated beet dish as a relish like condiment.