I am not a person who wins things. The first time in my life that I won something, I was so flabbergasted, I cried. (I was ten and it was a notepad. Really.) The next time I won something, it was a washer-dryer that I really didn't want or need and then had to haul 50 miles. (Don't ask. Misunderstanding.)


I share this in the hopes that you won't judge me when you see the photos that follow. Photos of my mandoline. The one that I won over at The Sweet Beet. Yes, you read right. I. Won. A. Mandoline.


In case you don't know it, The Sweet Beet is a lovely blog authored by the lovely Michelle who picks ordinary people like me to win beautiful mandolines. (Did I mention that I won a mandoline?)


This recipe is a tribute to the lovely Michelle over at The Sweet Beet. Yes, the one who picked me as the winner of an awesome Oxo mandoline that slices and juliennes and does just about anything an ordinary blogger like me could hope for.


Beet Salad, two ways (my own creation dedicated to Michelle over at The Sweet Beet)
10 minutes prep, assuming you have an awesome Oxo Chef's Mandoline


3 beets, peeled (wear gloves!)
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1/2 teaspoon salt
a 1-inch knob of ginger, grated
1 cup cooked wheat berries, optional, plus an extra teaspoon of red wine vinegar, an extra 1/4 teaspoon of salt, and optionally some chopped fresh tarragon

Use your Oxo Chef's Mandoline to julienne the beets. (If you don't have one, feel free to use a good old fashioned chef's knife. Or maybe you can beg Michelle to donate a mandoline to a worthy cause.)

In a small bowl, combine the vinegar, oils, salt, and grated ginger. Pour this mixture over the beets and let it sit for an hour or two at room temperature. (You can also refrigerate it for up to a day. The flavors improve with time.)

Now, you can go one of two routes. You can eat some or all of the beets plain, just the way they are. They are full of flavor (and color, of course) and taste positively vibrant.

Or, if you want to extend the dish a bit, take half the beets and mix them with the wheat berries. Add the extra vinegar, salt, and tarragon and mix well. Refrigerate for tomorrow or enjoy immediately.



Linking this up to Weekend Bloggy Reading, Frugal Food Thursday, Add a Pinch, and Cocina Diary.