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.
Preparation
- Peel and grate 1 pound beets.
- 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).
- Toss with the beets; taste, and adjust the seasoning.
- Garnish: Parsley
15 minutes
Dining and Cooking