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Despite the seemingly endless winter, the Greenmarkets are teeming with amazing produce, so I thought I’d start with a recipe that is fast, easy and incredibly healthy. And it uses beets.

Before you move on, rolling your eyes, remember beets are one of the healthiest vegetables out there… packed full of folate, magnesium, fiber and vitamin C.

And trust me, you’ve never had beets this fresh and tasty.

RAW BEET SALAD

INGREDIENTS

• 1 shallot, minced

• 2 tablespoons red wine vinegar (or your other favorite_

• 1 pound beets (larger are easier to grate)

• ½ teaspoon coarse ground salt

• 1/8th teaspoon cracked black pepper

• 1 ½ tablespoons Dijon mustard

• 1 ½ tablespoons extra virgin olive oil

Optional:

• 1 tablespoon chopped fresh herbs (parsley, thyme, chives)

DIRECTIONS

Place shallot in the bowl you’ll prepare the dressing in. Pour vinegar over shallots and let stand 30 minutes or longer.

Peel the beets and trim their ends. Julienne or grate beets and place in salad bowl.

Add salt, Dijon mustard and olive oil to bowl with shallots. Whisk until combined.

Add fresh herbs and mix once more. Pour over beets. Serve immediately or refrigerate.

Word of warning… this can be a bit messy, and beet juice stains… so use a dark apron, or just be neater than I usually am.