Rooted in the Pacific Northwest

Beetroot salad with Blackcurrant vinaigrette

DifficultyIntermediate

Fresh Garden Beets are plentiful this time of year and this is a great way to make use of both Golden Beets and Red Beets. This comes together in less than 30 minutes and makes a great stand alone vegetarian lunch. This is based on a recipe by Mark Bittman who is a master of simple delicious foods using minimal ingredients. The simplest and least messy way to prepare the beets is to use a vegetable peeler to peel them( in the kitchen sink). If you have a food processor, use the grating blade to grate the beets. Otherwise use a hand grater.

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Yields4 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
 ¾ lb Red Beets, peeled and grated
 ½ lb Golden Beets, peeled and grated
 1 Large Shallot, thinly sliced
 2 ½ tsp Whole Grain Dijon Mustard
 1 ½ tbsp Extra Virgin Olive Oil
 2 ½ tbsp Blackcurrant Vinegar or other strong vinegar I used Elysée brand Blackcurrant flavoured wine vinegar
 Fresh or Dried Dill to taste
 Sea Salt and Black Pepper to taste
1

Whisk the mustard, olive oil and vinegar together in a medium glass bowl. Add the peeled and grated beetroot and shallot to the vinaigrette. Toss the salad gently and season with Dill and Salt and pepper.

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Ingredients

 ¾ lb Red Beets, peeled and grated
 ½ lb Golden Beets, peeled and grated
 1 Large Shallot, thinly sliced
 2 ½ tsp Whole Grain Dijon Mustard
 1 ½ tbsp Extra Virgin Olive Oil
 2 ½ tbsp Blackcurrant Vinegar or other strong vinegar I used Elysée brand Blackcurrant flavoured wine vinegar
 Fresh or Dried Dill to taste
 Sea Salt and Black Pepper to taste

Directions

1

Whisk the mustard, olive oil and vinegar together in a medium glass bowl. Add the peeled and grated beetroot and shallot to the vinaigrette. Toss the salad gently and season with Dill and Salt and pepper.

Beetroot salad with Blackcurrant vinaigrette
IngredientsDirections