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.