i really like this recipe for a raw beet use.

1-2 garlic cloves, finely grated or pressed in garlic press preferably

4 small beets, peeled and thinly sliced (hash brown size)

4 medium carrots, peeled an thinly sliced (hash bron size)

1 tbsp curry powder

3 tbsp apple cider vinegar

1/2 cup olive oil + 1-2 tbsp

1 tbsp dijon mustard

1/2 cup roasted nuts of your choice

dash of lemon juice

pinch of kosher salt

preheat oven to 350, toss nuts in 1-2 tbsp olive oil, put on a baking sheet, season with salt. roast, turn once until they are golden brown. or you can do the same in a frying pan.

prepare the beets and carrots.

mix curry and olive oil in a sauce pan over medium heat, swirl occassionally, cool.

mix garlic, vinegar, mustard in a blender, then add while motor is running the curry/oil cooled mix. blend until smooth and thick. add salt.

todd beets in half of dressing in a bowl. season with salt. let sit until beets are softened maybe 8-10 min. add carrots, add the rest of the dressing and todd. season with salt and lemon juice. serve it topped with the roasted nuts.

i thought it was too garlicky with 2 cloves so i would just add 1 clove. this is a really nice and unusual recipe though for a fresh beet salad and quick to do. you can omit roasting the nuts or quick throw them in a frying pan to cut time and the smaller you slice the beets the faster they soften.