Raw Beet Salad with Fennel

Name: Raw Beet Salad with Fennel
Total time: 20 min
Ingredients: 1/2 pounds beets, preferably small; 2 large shallots; 1/2 pound fennel; Salt and freshly ground black pepper; 2 teaspoons Dijon mustard, or to taste (optional); 1 tablespoon extra virgin olive oil; 2 tablespoons lemon juice; 1 sprig fresh tarragon, minced (optional); 1/4 cup chopped fresh parsley leaves

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

1/2 pounds beets, preferably small
2 large shallots
1/2 pound fennel
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste (optional)
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 sprig fresh tarragon, minced (optional)
1/4 cup chopped fresh parsley leaves

Instructions

Peel the beets and the shallot. Combine them in a food processor fitted with the metal blade and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
Shave the fennel very thinly, and add it to the bowl with the beets. Sprinkle with salt and pepper, then add the mustard (if you’re using it), oil, and lemon juice and toss. Taste and adjust the seasoning. Toss in the herbs and serve.

– Recipe from How to Cook Everything