Recipe courtesy of Mark Bittman
Save Recipe Print
Yield:
4 servings

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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Guy Fieri

Shrimp Salad

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Ina Garten

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Crunchy Sweet Brussels Sprout Salad

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword