Recipe: Raw Beet, Carrot and Ginger Salad (food processor)

RAW BEET, CARROT AND GINGER SALAD

"Beets, like carrots, can be eaten raw. They have a crunchy, sweet flavor that is balanced by an acidic dressing like this one. If you don't have a food processor, grate the beets and carrots by hand and mince the shallots and ginger."

2 shallots
1/2-inch piece fresh ginger
8 ounces beets (about 2 medium beets), cut in chunks
8 ounces carrots (about 3 large carrots), cut in chunks
1/4 cup fresh lime juice
2 tablespoons peanut oil or extra-virgin olive oil
1 tablespoon Dijon mustard, or to taste
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves

In a food processor with the motor running, drop in shallots and ginger and process until minced. Add the beets and carrots and pulse carefully until chopped. Do not puree.

In a bowl, combine the lime juice, oil and mustard. Taste and adjust seasonings. Toss with the beet mixture and add salt and pepper to taste. Add cilantro and toss to combine.

Makes 8 servings
Source: How to Cook Everything Vegetarian by Mark Bittman