Ingredients:
1/2 pound beets, preferably Golden or Lutz Green Leaf
1/2 pound fennel
2 large shallots or 2 bunches green onion
2 tablespoon Dijon mustard
2 tablespoon lemon juice
2 tablespoon sherry vinegar or other good strong vinegar
1/4 cup chopped fresh parsley leaves
* note: When we eat this salad as a main course, I add a can of garbanzos. That gives the meal lots of protein and makes it very filling.
* note: When we eat this salad as a main course, I add a can of garbanzos. That gives the meal lots of protein and makes it very filling.
Instructions:
1. Peel the beets and shallots. Grate the beets and mince the shallots (or put them in a food processor and pulse till shredded). Scrape into a large bowl.
2. To prepare fennel: Trim the hard, hollow stalks from the top of the bulb and cut off the hard bottom. Shave the fennel very thinly and add to bowl.
3. Throw in the parsley. If including garbanzos, add them to the bowl.
3. Throw in the parsley. If including garbanzos, add them to the bowl.
4. In a small bowl, whisk together the mustard, lemon juice and vinegar. Pour over the salad and toss. Do a quick taste test, and serve!
