grated beet salad

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* Exported from MasterCook *

 

Grated Beet Salad

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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4 medium beets (about 1 pound without greens)

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 medium garlic clove -- minced

Salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 teaspoons minced fresh tarragon or parsley leaves

 

Trim the stems and any dangling roots from the beets. Remove the skins from the

beets with a vegetable peeler. Using the shredding disk on the food processor or

the large holes on a box grater, shred the beets. Transfer them to a medium

serving bowl.

 

Whisk together in a small bowl the lemon juice, mustard, garlic and salt and

pepper to taste. Whisk in the oil. Whisk in the tarragon and adjust the

seasonings.

 

Drizzle the dressing over the shredded beets. Toss to coat the beets with the

dressing. Serve immediately. Serves 4-6 as an antipasto or side dish.

 

 

S(vegRecipes):

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Per Serving (excluding unknown items): 67 Calories; 5g Fat (60.0% calories from

fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 74mg

Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 902231 0 0 0 0 0 0 3412

 

 

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