Author Notes: My girls, who are all pretty good eaters, were rarely enthused when I’d bring in some beets from the garden. But this recipe, a far cry from my standard roasted beets/goat cheese salad, actually got them to ask for seconds. But be forewarned… this can be a bit messy, and beet juice stains… so use a dark apron, or just be neater than I usually am. —saenyc
Serves: 4
Ingredients
-
1
shallot, minced
-
2
tablespoons red wine vinegar (or whichever vinegar you favor)
-
1
pound beets (larger are easier to grate)
-
1/2
teaspoon sea salt
-
1/4
teaspoon fresh black pepper
-
1 1/2
teaspoons strong mustard
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1 1/2
tablespoons Extra Virgin Olive Oil
-
1
tablespoon chopped fresh herbs (parsley, chives, thyme)
Directions
- Place shallot in the bowl you’ll prepare the dressing in.
- Add vinegar to shallots and let stand for at least 30 minutes.
- Peel and trim the beets.
- Grate beets over large bowl. Let sit for ten minutes or so. Drain excess beet juice. (set aside for a healthy shot of deliciousness!)
- Add salt, pepper, mustard and olive oil to bowl with shallots and vinegar. Whisk until combined.
- Add fresh herbs and mix once more. (OPTIONAL)
- Pour over beets. Serve or refrigerate.