Shallot Beet Salad

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Shallot Beet Salad

 

1 bunch beets

1 large shallot

salt and freshly ground black pepper

2 tbsps. dijon mustard, or to taste

1 tbsp. extra virgin olive oil

2 tbsps. sherry vinegar

1 tbsp. minced dill (or may use minced rosemary, parsley, chervil, or tarragon)

 

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 with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the

seasoning. Toss in the herbs and serve. Serves 4.

 

 

 

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