Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Thursday, March 17, 2016
Raw Beet Salad
Shred or julienne about a pound of peeled raw beets then toss with a minced shallot, a splash of olive oil, twice that of vinegar, a teaspoon of Dijon mustard, and salt and pepper to taste. That’s it. If you’re looking for a bit more flavor try adding some rosemary, thyme, mint, or parsley.