AVERAGE RATING
Preparation
Baking Directions:
Peel four or five medium beets and a couple of shallots; combine them in a food processor, pulsing until shredded but not pureed.
Toss with olive oil, sherry vinegar, Dijon mustard, salt and pepper.
Add minced parsley, chives, tarragon, or dill and serve on top of greens or with toasted pita triangles.