Total Prep: 20 mins
1 pound beets, 3 -4 medium beets
1 large shallot or 1 medium onion, finely chopped
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons vinegar (I use apple cider vinegar)
About 1 tablespoon minced parsley, dill, or cilantro; or about 1 teaspoon minced rosemary or tarragon
- Peel the beets and the shallot or onion. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss with the salt, pepper, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.