| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 97 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 344 mg |
Reviews
I was looking for a way to incorporate beets into my diet for the health benefits…this recipe is so simple yet delicious. I used rice vinegar instead since I had this in fridge and it came out great. A new staple, thank you for the recipe!
Delicious!!! I doubled the recipe, used Red Wine Vinegar & 1/2 a lemon.
Fabulous on its own or as a compliment to steak. I will make this again and again.
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!
Awsome. it mellows the beets and is SIMPLY fantastic.
This is a tasty and quick salad…make it all the time now!