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Beetroot salad with Blackcurrant vinaigrette

Yields4 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

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.

 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.

Nutrition Facts

Serving Size 1/2 cup

Servings 4