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Raw Beet Salad
Ingredients
- 1 Bunch Beets
- 1 Large Shallot
- 2 TBSP Dijon mustard
- 1 TBSP Extra virgin olive oil
- 2 TBSP Sherry vinegar
- 1 TBSP Dill, minced Substitute with rosemary, parsley or chervil
- Salt and black pepper to taste
Servings:
Instructions
- Eaten raw, beets are delicious; even self-proclaimed beet-haters will like them in this salad. To eat a beet raw, you have to peel and shred it. The first step is easiest with a regular vegetable peeler, the second with the metal blade of the food processor, pulsing the machine on and off until the beets are finely cut.
- 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 purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss in the herbs.
- Toss with the mustard, oil, vinegar. salt and pepper, Serve and enjoy!
Recipe Notes
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