Raw Beets With Sherry Vinaigrette

When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can’t resist cooking them once they’re shredded, they can be quickly sautéed in butter or oil.

Ingredients

• 1 pound beets
• 1 minced shallot
• 2 teaspoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• chopped parsley or tarragon

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    242 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 4 grams protein; 239 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Peel and grate 1 pound beets.
2. Make a vinaigrette with 1 minced shallot, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sherry vinegar and chopped parsley or tarragon (really nice).
3. Toss with the beets; taste, and adjust the seasoning.
4. Garnish: Parsley

15 minutes