Beet Salad

Total Prep: 20 mins  

Yield:4 servings





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



  1. 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.
  2. Toss with the salt, pepper, oil, and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
  3. Enjoy!