Shredded Beets Vinaigrette Recipe
Ingredients
| Beets | 2 1/4 Pound | |
| Shallot | 1 1/2 Tablespoon, finely chopped | |
| Dry mustard | 1 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| White wine vinegar | 3 Tablespoon | |
| 1/2 cup olive oil or salad oil | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Peel beets; then coarsely shred, using a food processor or a grater.
You should have about 6 cups.
Stir together shallot, mustard, garlic, vinegar, and oil.
Pour over beets and mix well.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day.
If desired, garnish with dill before serving.
You should have about 6 cups.
Stir together shallot, mustard, garlic, vinegar, and oil.
Pour over beets and mix well.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day.
If desired, garnish with dill before serving.
Chef
