It was a gorgeous early fall day, almost too cool to be outside without a jacket. I love this time of year when the leaves start to color and everything begins to wind down. I have to wind down too, so started bringing water barrels, hammock, grill table, etc..into storage for the winter. I also start to work on projects in the basement . Tim was doing a lot of canning and I started building shelving in the basement to store the canned goods. Meanwhile, this is what Tim made for dinner. Starting with Raw Beet Salad.
INGREDIENTS:
1 to 11/2 pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves
1. Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
2. Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
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