grated-beet-salad

Grated Beet Salad

Fresh: Red beets, carrot, shallot, lemon zest, flat leaf parsley, fresh mint
Pantry: extra-virgin olive oil, sherry vinegar, Dijon mustard, honey, sea salt, freshly cracked black pepper

Peel and grate the carrots and beets. You can use a mandolin or food processor (fitted with the grater attachment), or box grater to get the job done.
Make the dressing. In a large bowl, whisk together the olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper until emulsified.
Toss to coat the beets, carrots, half the parsley, and half the mint.
Transfer the salad to a serving bowl and garnish with fresh parsley and mint leaves.