adapted from markbittman.com
2 to 3 Beets
1/2 cup chopped Leeks, white part only
2 tsp. Dijon mustard, or to taste
1 Tbls. extra virgin olive oil
2 Tbls. sherry or apple cider vinegar
1/4 cup chopped Parsley leaves
Peel beets and coarsely chop. Combine beets and leeks in a food processor and pulse carefully until the beets are shredded; do not purée. (Alternately, grate the beets by hand and mince leeks, then combine.) Scrape into a bowl. Toss with mustard, oil, vinegar add salt and freshly ground black pepper to taste. Taste and adjust the seasoning. Toss in parsley and serve.
Raw Beet Salad with Carrot and Ginger. Bittman claims ginger and beets are killer together: Use equal parts beet and carrot, about 8 ounces of each. Treat the carrots as you do the beets (you can process them together), adding about a tablespoon of minced, peeled ginger to the mix. Substitute peanut for olive oil, lime juice for sherry vinegar, and cilantro for parsley.