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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
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