As far as annual food rituals go corned beef and cabbage on St. Patty’s Day is one of my favorites, but after all that fatty goodness I’m thinking vegetables for the rest of the week. This raw beet salad is more vinegar than oil so it really hits the spot when it comes to clean and crunchy.
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.
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