Recipe: Fresh Raw Beet Salad

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

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:

Carbohydrates9 gSaturated fat1 gTotal sugars6 g

Protein2 gCholesterol0 mgDietary fiber3 g