Raw Beet Salad with Bucheron and Pumpkin Seeds

Raw beets don’t get enough credit. Beets are great, if polarizing, but they’re almost always being steamed or roasted before you eat them. But really, you can use them just like carrots: peel and give them a whirl through your food processor’s grater blade (or grate by hand, if you’ve got the time and a tarp to protect your kitchen from splattered beet juice). Dress it with a simple yet strong vinaigrette of olive oil, sherry vinegar and plenty of mustard and top with some bucheron or blue cheese (bucheron here, which worked nicely) and toasted pumpkin seeds or walnuts or whatever nut you like, really, and you’ve got a delicious and good looking salad.

Earlier:
Carrot Salad with Cumin
Raw Beet Salad