Raw Beet Salad

• 1 -1 12 lb beet, preferably small
• 2 large shallots (optional)
• salt & freshly ground black pepper
• 2 teaspoons Dijon mustard
• 1 tablespoon extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 sprig fresh tarragon, minced, if available
• 14 cup chopped fresh parsley leaves

1. Peel the beets and shallots, then grate.
2. Toss with the salt, pepper, mustard, oil and vinegar.
3. Taste and adjust the seasoning.
4. Toss in the herbs and serve.

beet, shallots, salt, mustard, extra virgin olive oil, white wine vinegar, tarragon, parsley

Taken from www.food.com/recipe/raw-beet-salad-519417 (may not work)