Grated raw beets are the basis of this salad topped with a dressing of lemon juice, Dijon mustard, tarragon, and olive oil.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 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
Preparation:
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 to shred the beets. Transfer them to a medium serving bowl.
Whisk together in a small bowl the lemon juice, Dijon mustard, garlic, salt, and pepper to taste. Whisk in the olive 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 salad immediately.
Yield: 4 to 6 servings as an antipasto or side dish
Recipe Source: Vegetables Every Day by Jack Bishop (HarperCollins)
Reprinted with permission.
Whisk together in a small bowl the lemon juice, Dijon mustard, garlic, salt, and pepper to taste. Whisk in the olive 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 salad immediately.
Yield: 4 to 6 servings as an antipasto or side dish
Recipe Source: Vegetables Every Day by Jack Bishop (HarperCollins)
Reprinted with permission.
