A classic beet salad with a touch of acidity and a subtle kick. I’ve had versions of this in NY and at home, and it rarely disappoints. Beets make a great base for a range of flavors—their earthiness pairs well with something bright and fresh. Keep it simple. A little salt, oil, and vinegar go a long way.
Ingredients
Beets
4 medium beets
3 tbsp olive oil
1 shallot, thinly sliced
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