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.