Beet Râpée (French Shredded Beet Salad)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Raw beet cut into very fine shreds keeps its sweetness and crunch, dressed the way a French carrot râpée would be, with olive oil, lemon and whole-grain mustard.
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A little sugar rounds off the acidity. The shreds need an even thickness so that a short 10-minute salting softens every piece to the same degree. Squeezing out the red liquid afterward keeps the beet crisp; left in, it makes the dressing slide off the shreds and collect at the bottom of the bowl. The fine shreds snap easily and are lifted and turned gently until the mustard seeds and a thin film of oil cling to every strand.
Ingredients
Instructions
- 1
Wash the beet under running water and peel the skin thinly using a peeler.
- 2
Shred the peeled beet very finely using a mandoline slicer or a sharp knife.
- 3
Place the shredded beet in a bowl, sprinkle with 3g of salt, mix well, and let it cure for 10 minutes.
- 4
Squeeze out the excess moisture from the cured beet by hand and transfer to another bowl.
- 5
Add olive oil, lemon juice, whole grain mustard, sugar, and black pepper, then toss gently until well coated.
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