Beet Salad in Lettuce Cups
By Yankee Magazine|Oct 27 2010|
Raw shredded beets make a delightful salad when tossed with a shallot vinaigrette. For best results, use firm, crisp leaves of iceberg lettuce to create the lettuce cups.
Yield
Serves 6
Ingredients
3 tablespoons red wine vinegar
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 cup olive oil
1 large shallot, minced
Pinch of cayenne
2 pounds beets, peeled and shredded
1 tablespoon chopped fresh chives
Iceberg lettuce
Instructions
1. In a small bowl, whisk together the vinegar, salt, and mustard until the mustard is dissolved. Gradually whisk in the oil and stir in the shallot and cayenne.
2. Place the shredded beets in a mixing bowl and pour on the dressing. Scatter the chives over the top and toss to combine. Place a cup-shaped lettuce leaf on each of 6 salad plates and divide the beet mixture among them. Chill briefly or serve at once.
