• Campbell Whitman

Shaved Beet Salad

I am a huge fan of beets and lucky for me, all four of my kids like them too, so we eat them any way we can. This is the simplest of recipes that can be personalized if one desires. I would have loved to have crumbled some feta over the top of this dish, but two of the four say "NAY!" So, I set it in a small bowl on the side. I must emphasize that the feta adds a lovely, salty, creamy flavor to the dish. I recommend it. Any non-woody herb would also be welcome here, such as basil, mint, cilantro, chives, parsley or chervil.

Shaved Beet Salad

serves 4

500 g pre-cooked beets (vacuum sealed) or home cooked beets if you have them.

1/4 c (two handfuls) toasted pine nuts

1/3 of a cup good quality olive oil

3 1/2 T balsamic vinegar (slightly aged if possible, it's just a bit thicker and sweeter)

1/4 t maldon salt (I prefer this salt with raw usage)

fresh pepper

15 g very thinly sliced shallots

75 g feta cheese (crumbled on top or on the side is your choice)

handful herb of choice- chopped fine


A very important tool for this dish is called a mandoline. You can find one here.


Simply shave/slice the cooked beets with a mandoline until done. Then lay them on a plate in a round flat pattern. Season with salt & pepper. Sprinkle the thinly sliced shallots and pine nuts over the top. Then, drizzle the olive oil & balsamic vinegar over the top. Serve with or without herbs and feta cheese. That's it!