Beet Ribbon Salad With Lemon And Pickled Shallots

• SHALLOTS:
• 2/3 cup water
• 1/3 cup cider vinegar
• 2 tablespoons sugar
• 1 teaspoon maple syrup
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon whole allspice
• 3 whole cloves
• 2 bay leaves
• 5 ounces shallots, peeled and sliced into very thin rings
• SALAD:
• 1 pound small white and golden beets, peeled
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 teaspoon flake salt (such as Maldon)

1. To prepare shallots, combine first 8 ingredients in a saucepan; bring to a boil. Pour the hot mixture over shallots; cool to room temperature. Cover; refrigerate 6 hours or overnight. Drain; discard spices.
2. To prepare salad, cut beets crosswise into 1-inch disks. Shave beet disks into thin ribbons using a vegetable peeler or mandoline.
3. Combine rind, juice, and oil in a large bowl, stirring with a whisk. Add 1/2 cup drained shallots (reserve remaining shallots for another use), beets, and parsley; toss gently to coat. Sprinkle with salt.

shallots, water, cider vinegar, sugar, maple syrup, black peppercorns, whole allspice, cloves, bay leaves, shallots, salad, white, lemon rind, lemon juice, extravirgin olive oil, parsley, flake salt

Taken from www.myrecipes.com/recipe/beet-ribbon-salad (may not work)