Whenever I use beets, I just can’t believe how pretty they are. I’ve boiled them, I’ve fried them, I’ve roasted them. And every time, that vibrant pink-purple thing has me wondering why I don’t just blanket our entire home in beets.
One thing I’d never done, though, was eat them raw. It sounded weird to me, and if there were other ways I liked them, I certainly wasn’t beet-deprived. Recently, though, I wanted to jazz up a slaw for Shabbos and someone on facebook suggested shredded beets. I decided to try it and was so glad I did.
Shredded beets, carrots, and kohlrabi make a gorgeous, fresh-tasting salad with lots of crunch and flavor. I kept the dressing simple (it’s really all about the sesame oil) to make room on the stage for the toasted almonds and bulgarian cheese, two finishing touches that make this a real special-occasion salad.
By the way, this pairs wonderfully with things like quiche and blinztes.
- One year ago: Apple crisp
- Two years ago: French onion quiche
- Three years ago: An eggs-tra nice surprise
Yield: 6 servings
- 1 medium beet, peeled
- 1 medium kohlrabi, peeled
- 3 small carrots, peeled
- ½ cup toasted sliced almonds
- ½ cup crumbled bulgarian or feta cheese
- 1/3 cup sesame oil
- 2 Tbsp lemon juice
- ½ tsp fine table salt
- Black pepper to taste
1. In a food processor fitted with the shredding blade, shred the beet, kohlrabi, and carrots. Transfer everything to a large bowl.
2. To make the dressing, whisk together the sesame oil, lemon juice, salt, and pepper. Pour the dressing over the vegetables. Toss to distribute.
3. Top the salad with the almonds and cheese. Give it one final (gentle) toss and serve.
Do ahead: Store the shredded veggies, dressing, nuts, and cheese separately and combine right before serving.