Renée’s Beet Salad

Mãe's beet salad recipe is an old favorite. Young and old, people are always surprised by the subtle and unique flavor of this recipe. I haven't conducted a study or a poll, but I think that people usually cook beets, regardless of whether they get served hot or cold. The only way I've heard of people eating raw beets in their diet is with a juicer. Luckily, juice diets and juice cleanses seem to be a trend that is on its way out. I remember in the early naughts, everyone was juicing, and they probably just made really expensive and sugary meals, and threw out most of the healthy fiber (and texture) in their veggies. Luckily, that's over.

Raw beets are delicious but they also tend to wilt pretty quickly once they're shredded. Adding vinegar dressing to the beets right away, and fully incorporating the vinegar by fluffing with a fork, will tend to preserve the beautiful garnet color of your beets, and it pairs perfectly well with the sweet ruddy taste of raw beets. If you're a dressing piggy, and you like gobs of extra dressing to wet your bread basket with, more power to you! You should make a double recipe of the dressing. If you use the amount of vinegar that I suggest that you use, chances are you won't even taste it. It blends so well with the beets, you will think you're eating pure beets.

Most people whom I've seen taste and enjoy this recipe can't actually tell if they are eating cooked or raw beets. Because of the shredded texture, it is a bit hard to tell just by looking. So, if you're turned off by the idea of raw beets, just give it a try. I promise you will find yourself making this recipe regularly. The prep is so easy, the ingredients so simple, the textures and colors and flavors so perfect, you will find yourself craving this again a few weeks after you make it.

A workout.

Can garnish with finely diced onion. Serve with dry scallops