The first beets of the season are harvested in June, and these tender summer beets are delicious eaten raw in this simple but surprisingly impressive salad. Serves 6–8 as a side, 3–4 as a main.
2 tbsp vinegar
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 clove garlic, minced or pressed
1/4 tsp each salt and freshly ground pepper
⅓ cup olive oil
2 medium raw beets, well scrubbed and trimmed (see Tip, below)
1 medium carrot
2 cups chopped flat-leaf parsley
1 small fillet (about 100 g) smoked trout, flaked (or other smoked fish, such as salmon)
1/2 cup blueberries
1/4 cup walnut pieces
1. In a small bowl, whisk together vinegar, mustard, Worcestershire sauce, garlic, salt, and pepper. Gradually add oil, whisking until smooth. Adjust seasoning to taste.
2. Using a food processor or a box grater, shred beets and carrot. Set aside.
3. In a large bowl, toss together dressing, parsley, trout, blueberries, and walnuts. Add beets and carrot; toss to combine. Scatter a few additional blueberries and walnut pieces overtop.
TIP Shredding beets by hand? If you don’t have gloves at the ready, you can avoid the horror-movie look by rubbing your hands under cold water with a raw potato to remove stains.
This article was originally published in the Summer 2017 issue of Cottage Life.
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