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.
Serving Size 1/2 cup