2010: Week 4
Beet Salad
Serves/Makes: 6-7 2 Tbsp. sherry wine vinegar
2 tsp. Dijon mustard
5 Tbsp. safflower oil
3 large raw beets, peeled, coarsely grated
Salt & pepper
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt & pepper.
Bon appétit, May 2010
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