Ingredients
- 1 pound beets
- 1 large shallot
- Salt and freshly ground black pepper
- 2 teaspoons Dijon mustard, or to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sherry vinegar or other good strong vinegar
- About 1 tablespoon minced parsley, dill, or chervil; or about 1 teaspoon minced rosemary or tarragon
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.
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By Vcathell
Triangle, VA
on March 26, 2013
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Delicious and fresh! Made this, but added some extras: half Haas avocado, cubed, 1/2 c. shredded cabbage, and squirt of lemon juice. I halved this for two and it was really wonderful. I have enough to make again, and I may splurge with goat cheese crumbles and maybe nuts. Great flavor!
By brentleon
Norwood, OH
on June 08, 2012
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Awsome. it mellows the beets and is SIMPLY fantastic.
By ShannonRae65
London, England
on August 08, 2011
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This is a tasty and quick salad...make it all the time now!
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