Beet Salad with Shallot Vinaigrette
Ingredients: 8
A vibrant and flavorful salad featuring fresh beets in a zesty shallot vinaigrette, topped with a hint of fresh herbs.
Ingredients
| 1 | minced |
|---|---|
| 2 | tablespoons red wine vinegar (or whichever vinegar you favor) |
| 1 | pound beets (larger are easier to grate) |
| ½ | teaspoon sea salt |
| ¼ | teaspoon fresh black pepper |
| 1 ½ | teaspoons strong mustard |
| 1 ½ | tablespoons Extra Virgin Olive Oil |
| 1 | tablespoon chopped fresh herbs (parsley, chives, thyme) |
Instructions
-
- Begin by placing the minced shallot in the bowl designated for the dressing preparation.
- Pour the red wine vinegar (or your preferred vinegar) over the shallots and let them marinate for at least 30 minutes.
- Start by peeling and trimming the beets.
- Grate the beets into a large bowl and allow them to sit for approximately ten minutes. Drain any excess beet juice and set it aside for additional use.
- To the bowl containing shallots and vinegar, add sea salt, fresh black pepper, strong mustard, and Extra Virgin Olive Oil. Whisk the ingredients together until well combined.
- For an extra burst of flavor, consider adding chopped fresh herbs such as parsley, chives, or thyme.
- Pour the prepared vinaigrette over the beets. This salad can be served immediately or refrigerated for later enjoyment.
Jul 19, 2024