I've written before about how much I love Patricia Wells (whose name, for some reason, I can't help but type as "Patricial"). I've also written about my love of beets. So when Madame Wells writes about beets...well, hooray for the Patricial amount of love and fun going on in my house.
This is another recipe in her Vegetable Harvest book, which is just so, so good and which I highly recommend. It does require a bit of elbow grease to grate four beets, but otherwise comes together quickly. Elbow grease and a tolerance for stained hands: the yellow ones don't stain all that much, but I am still, two days later, noticing a bit of a red tint on my hand from grating the red ones. And yes, although my generally dishevelled presence would make you think otherwise, I shower. Regularly, even!
Some notes: the ratio of vinegar to oil in the vinaigrette is higher than your normal one, but it plays perfectly off the sweetness of the beets. You want the beets to be somewhere between a golf ball and tennis ball in size. I threw in some spinach and arugula for contrast (Le Rouge et L'Or ET LE VERT MON DIEU); you can leave them out. It's a free country.
Patricia Wells's Grated Beet Salad (Le Rouge et L'Or ET LE VERT)
Serves 2-4 (2 if you're hungry and really like beets)
2 smallish golden beets, scrubbed, bottoms trimmed
2 smallish red beets, scrubbed, bottoms trimmed
1/4 c lemon juice
1/4 c extra virgin olive oil
2 T dijon mustard
handful each baby spinach and baby arugula
1. Combine the lemon juice, oil, mustard and salt in a measuring cup and whisk to blend. Divide between two small bowls.
2. Grate the golden beets on the coarse holes of a box grater and add to the dressing in one of the bowls. Repeat with the red beets and add to the dressing in the other bowl. Mix the respective beets with their dressing to combine.
3. Arrange the spinach and arugula on a platter. Mound the beets on top in whatever geometric arrangement suits your fancy. Eat!