Sorry everyone! I wasn’t able to post last week because I was (and still am) sick with the flu and have been swamped. I also can’t promise I’ll be able to make posts for the next couple of weeks either as my schedule has been jam packed this summer and is probably the reason I got the flu in the first place. My Mom keeps telling me to slow down and she’s right of course! Mom knows best. Now back to the important part, the recipe.
This recipe is packed with flavor and is simple to make, permitting you have the right kitchen tools.
- 1 pound beets, grated
- 1 tablespoon extra-virgin olive oil
- 2 table spoons red wine garlic flavored vinegar
- 1 table spoon finely chopped fresh parsley
- 1 large clove garlic, minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Grate the beets with whatever you have. I just recently purchased a Mueller SpiralUltra, which is a multi-function vegetable spiralizer, mandoline slicer, and citrus juicer. It worked well for the beet grating task once I got the hang of it. You could also try a potato peeler. The shapes probably wouldn’t be quite the same, but close enough.
Combine all of the ingredients in a bowl and mix well.
Serve and enjoy!