Raw Beet Salad
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
450 g
Beets1 large
Shallot1
Salt2 tsps
Dijon Mustard (to taste)1 tbsp
Virgin Olive Oil (extra)2 tbsps
Sherry VinegarDirections:
1
Peel the beets and the shallot
2
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
3
(Or grate the beets by hand and mince the shallots; combine
4
) Scrape into a bowl
5
Toss with the salt, pepper, mustard, oil, and vinegar
6
Taste and adjust the seasoning
7
Toss in the herbs and serve