By: Adapted from Sheri Wetherell
Yield: 4 servings
Ingredients
- 4 medium red beets, shredded
- 8 large carrots, shredded
- 2 cucumbers, shredded
- A large handful of the following combination of fresh herbs: dill, Italian flat leaf parsley, mint, tarragon, thyme, basil, chives.
- For the vinaigrette:
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
Directions:
- Peel and halve the beets, carrots and cucumber. Grate beets, carrots and cucumber in a food processor using the shredder blade. Remove from food processor and transfer to a large bowl. Wash, pat dry, and finely chop the herbs. Add to the beets.
- In a small bowl, add vinaigrette ingredients and whisk until well combined. Taste and adjust seasoning if necessary. Slowly drizzle half the vinaigrette over the beets and herbs and toss to incorporate. Taste and then add the remainder (or as much as needed) of the dressing.
Leave a Reply