Raw Beet Salad

Beets and I don't really get along. There are very few vegetables that I am not friends with, among them avocado (unless in guacamole format), artichokes, and swiss chard (though we're on speaking terms). Something happens to the taste of beets when they get cooked or pickled. It's like everything good that was once in them evaporates through the cooking or pickling process. The red ones are especially hard for me to handle. Something about being forced to eat them at a daycare I despised when I was little. I have, however, learned to tolerate the yellow and orange varieties when roasted then cooled in a beet salad tossed in and among other things. That's about the only way I will eat them cooked.

Then I signed up the get a basket of local organic veggies that is delivered year-round. Knowing the kinds of vegetables that would be appearing in my winter basket, given my northerly geographic location (hello snow 6 months of the year... or so it feels), I had a feeling that I may come face to face with beets. I could do one of three things: give them away (cheater), let them perish slowly in my pantry, or bite the bullet and find a way to use them. Not being one to back away from a challenge, I started thinking. 

Inspiration hit when I remembered a salad I had for lunch one day at work. My colleagues and I went to a little cafe near the office that presented beautiful salads topped with curly strands of carrot and, my dearest friend, beet. I figured what the heck, they didn't taste all too bad then- maybe the issue all along has been the cooking process.

Out came my new food processor (birthday present from the hubby <3 ) and in went the beets. In the basket that week I happened to have a beautiful candy cane striped beet and an orange one, along with some purple and red carrots. I whipped up a quick creamy dressing to go with it and threw on some green onions for a bit more flavour. The result? A very tasty and colourful beet salad that I have repeated using any variety of beets (and carrots!) I may have on hand. Though I still shy away from the traditional red beets..... 

Raw Beet Salad

**Note: This is NOT a good salad to make ahead of time. Both the beets and the carrots starts to brown once they've been shred. Best to make this right before serving.**

Prep Time: 20 minutes
Cook Time: None
Weeknight Feasibility: Fair. Though the prep time isn't too bad, it makes for a lot of clean up because of the food processor (those nooks and crannies can be a pain to clean!)

3 medium sized beets, any colour, peeled
3 medium sized carrots, any colour though preferably different from the beets, peeled
2 green onions, finely diced
2 tbsp mayonnaise (full fat or light, but preferably not Miracle Whip)
1 tbsp dijon
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp parsley flakes
Salt & pepper to taste

1. In a food processor on the fine grate setting, shred the beets and carrots into long fine strands. You may need to cut the beets in half or quarters in order to fit it into the funnel. Empty the contents into a bowl and add the diced green onion.
2. In a small bowl, combine the mayo, dijon, olive oil, vinegar, and seasonings to make a light dressing. Adjust the flavours as needed and add salt and pepper to taste.
3. Toss the salad with the dressing. Serve immediately.

Serves 2-3 adults.