Raw Beet Salad-Salade de Betteraves Grues
Although crisp, sweet, and juicy when raw, beets are rarely served that way in the U.S. This salad is gorgeous as well as full of flavor and nutrition.
For the Beets
1 teaspoon balsamic vinegar Sea Salt and freshly ground pepper 2 tablespoons olive oil ¼ teaspoon cumin seeds 1 shallot peeled and cut into paper thin slices 4 medium beets trimmed peeled and finely grated
For the greens 1 teaspoon balsamic vinegar Sea Salt and freshly ground pepper 1 tablespoon olive oil 7 ounces lettuce mix 8 cups loosely packed
Whisk the vinegar with salt and pepper to taste in a large bowl. Add the olive oil in a thin stream, whisking constantly. Taste for seasoning, then stir in the cumin seeds and the shallots. Add the beets and toss so they are thoroughly coated with the dressing, let the beets rest for at least 15 minutes before serving. Prepare the greens right before serving whisk the vinegar with salt and pepper to taste, Add the oil in a thin stream, whisking constantly. Add the lettuce leaves, toss so they are thoroughly coated with the dressing, and place them on a large serving platter. Toss the beets one more time and place them atop the lettuce. Leaving the lettuce showing around the edges. Serve immediately.