This might not be shocking to hear, but beets show up quite a bit in Slavic cooking. Most famously, they are the star ingredient of various borscht/barszcz recipes accoss the region, and ćwikła, a grated beet and horseradish condiment that is almost always served on Easter and many Passover meals.
This recipe is for a simple (but potentially messy) shredded beet salad is often served as a side or accompaniement for lunch or dinner.
This will make between 4-6 servings depending on the size of your beets and appetite.
- 6-7 beets
- 2 tbsps. white vinegar
- 2 tbsps. olive or sunflower oil
- 1 tbsp. honey
- 1 tsp. spicy or Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
Preheat oven to 375F. Wash and scrub beets to remove any dirt, but leave skin and about an inch of the stems on. Put beets on a small pan and cover tightly with foil. Bake for 55-65 minutes.
Remove beets from oven and allow the cool. Once cooled, use a dull knife or the side of a spoon to scrape off the skins, and cut off the stems. Using the largest holes on a grater, grate the beets into a bowl (your hands will get VERY pink). If you have a food processor with a shredding option, use that.
To make the vinaigrette, combine vinegar, oil, honey, mustard, salt and pepper in a cup or small bow, mixing with a fork. Add the vinaigrette on top on the shredded beets and toss to distribute evenly.