Serves 4 to 6.
Note: The red beets may "bleed" a little into the golden beets, so keep them separate until ready to dress. From Beth Dooley.
• 1 1/2 to 2 lb. red and gold beets, peeled
• 2 large shallots
• 2 tsp. Dijon mustard
• 2 tbsp. red wine or sherry vinegar
• 2 tbsp. extra-virgin olive oil
• 2 to 3 tbsp. chopped fresh lovage, or more to taste
Directions
Grate the beets and the shallots and set aside.
In a small bowl, whisk together the mustard and vinegar, then whisk in the oil.
In a medium bowl, gently toss the beets with the dressing and add the lovage. Serve at room temperature or cold.
Nutrition information per each of 4 servings:
Calories85Fat5 gSodium100 mg
Carbohydrates9 gSaturated fat1 gTotal sugars6 g
Protein2 gCholesterol0 mgDietary fiber3 g
Exchanges per serving: 2 vegetable, 1 fat.
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