Beet Salad

Directions

1. 1
   Peel the beets and cut them in half.
2. 2
   Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred the beets with a food processor or by hand using the largest holes of a grater.
3. 3
   (Youll need 2 1/2 to 3 cups.)
4. 4
   In a serving bowl, whisk together the vinegar, oil, mustard, and salt.
5. 5
   Add the beets, scallions, and parsley and toss well.
6. 6
   Add sugar to taste.
7. 7
   Serve at room temperature or chilled.
8. 8
   To make this salad with cooked beets, use two 15-ounce cans of whole beets, or enough to make about 2 cups shredded.
9. 9
   A quick and easy side dish for pastas, sandwiches, or fish.
10. 10
    We especially like it with Green & White Bean Gratin (page 57) and Kasha & Orzo with Portabellas (page 100).
11. 11
    For a great combination thats one of our favorite simple suppers, serve Beet Salad and Bean & Walnut Spread (page 255) with rye bread or crackers and a mild cheese and/or hardboiled eggs.