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.

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.
Ingredients
Directions
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.