This is a wonderful tangy-sweet salad that can be served as a side dish, over cottage cheese, or even on a burger. Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispness. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor.
Ingredients
Directions
Put the grated beets in a large salad bowl.
Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good, thick vinaigrette).
Pour the dressing over the beets and toss until well coated.
Season with salt and pepper to taste.
Transfer beet mixture to the refrigerator to marinate for at least 1 hour.
Add the fresh dill, toss again, and serve chilled.
From Farmer John's Cookbook: The Real Dirt on Vegetables
Ingredients
Directions
Put the grated beets in a large salad bowl.
Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good, thick vinaigrette).
Pour the dressing over the beets and toss until well coated.
Season with salt and pepper to taste.
Transfer beet mixture to the refrigerator to marinate for at least 1 hour.
Add the fresh dill, toss again, and serve chilled.
From Farmer John's Cookbook: The Real Dirt on Vegetables
