Rose Sanders

I love this crisp beet salad which uses raw beets instead of cooked.  I found it in Farmer John’s cookbook. I make it early in the week and add it to my salad during the week. You’ll love it too! 

Ingredients:
4 medium beets peeled and coarsely grated.  (3-4 cups)
½ cup extra virgin olive oil
3 tablespoons white or raw apple cider vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 small clove garlic, minced or pressed
salt and pepper to taste
1-2 tablespoons finely chopped dill (optional)

Directions:
Put grated beets in bowl.  Combine olive oil, vinegar, shallot , mustard and garlic in jar. Shake vigourously until thickened.  Pour the dressing over the beets and toss until well coated. Marinate at least one hour.  Add fresh dill and toss again. Served chilled.  Serves 6.