Photo: Ayngelina, Flickr.
Mark Bittman created this raw beet salad to highlight uncooked beets, playing off their earthy taste with a light Dijon vinaigrette -- though for those craving a sweeter alternative, he suggests sautéeing the rosy roots in butter or oil. Tossed with shallots and an herb of choice (parsley, dill, rosemary, chervil or tarragon, to taste), the salad is vibrant in appearance and texture, punctuated by the distinct crunch of the raw beet. Flickr user Ayngelina topped hers with a sprinkling of fresh ricotta, which brightens the dish while softening it, with a sweet dairy finish.
Do you still enjoy salads during the winter months? Suggest your favorites in the comments!
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