Recipe courtesy of Mark Bittman
Yield:
4 servings
Level:
None

Ingredients

Directions

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet Salad

Recipe courtesy of Rambla

Roasted Beets

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c
          powered by PubExchange

          Get Cooking