Beet and Shallot Salad
Servings
4Serving size
about 1 cupThis recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftover salad should be stored tightly covered in the refrigerator and consumed within 48 hours.
Ingredients
| 1 pound Beets, raw |
| 16 Tbsp. chopped Shallots, raw (peeled) |
| 1 tsp. Olive oil |
| 1/2 tsp. Lemon zest |
| 2 tsp. or 1 packet Coarse ground mustard |
| 1/4 tsp. Salt |
| 1 tsp. Fresh thyme |
| 1/8 cup Pine nuts (pignoles) |
Instructions
Scrub the beets and wrap each in foil. Place in the oven.
Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven.
Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.
When cool, peel the beets and cut into 1/3 inch dice. Place in a medium mixing bowl.
Add the shallots and any liquid in the bottom of the pan they were roasted in.
Add the lemon zest, mustard, salt, pepper, thyme and pine nuts. Toss well and chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This salad was inspired by one that I had in a restaurant. That salad, however, had roasted fennel instead of shallots and the flavors didn’t quite meld together. The umami flavor of the roasted shallots balances the beets well and it all goes well with the lemon thyme mustard sauce.