This main dish salad is inspired by the fabulous French grated salad called "salade rapee." It celebrates raw beets (along with carrots and celery root) with a vivacious red wine vinaigrette. All of the prep for the salad ingredients can be done in advance, so it's a quick assembly to dinner. For this salad, I used red, golden and white beets. You can use any variety of beets for this recipe.
Course Main Course
Keyword raw beets
Prep Time 20minutes
Cook Time 23hours55minutes
Total Time 15minutes
Author Lynne Curry
For the salad:
3-4mediumbeets, well scrubbed and gratedred, golden, chiogga or other variety
Prepare each of the salad ingredients and store them separately until you are ready to assemble the salad.
To make the vinaigrette, whisk together the mustard and red wine vinegar in a mixing bowl. Slowly whisk in the olive oil to make an emulsion and season with salt and pepper. Add the onion and parsley and taste for seasoning.
Arrange the lettuce on a large platter and top with rows of the grated beets and carrots. Add the chicken, tomatoes, avocado, eggs and cheese. Serve with the dressing, allowing each person to create their own plated salad to their liking.