Susan has found us another recipe! If you don’t want to dye your hands pink, try this with gold beets.

themodernproper.com

Ingredients

• 2 tablespoons extra virgin olive oil

• 2 tablespoons sherry vinegar

  1 small shallot, minced

  1 teaspoon Dijon mustard

  1 teaspoon honey

  ½ teaspoon grated lemon zest

  ½ teaspoon sea salt

  ¼ teaspoon freshly cracked black pepper

  1 pound red beets, peeled and grated

  1 large carrot, peeled and grated

  ¼ cup chopped fresh flat leaf parsley

  ¼ cup chopped fresh mint

Directions

In a large bowl, whisk together the olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper until emulsified.

Add the beets, carrots, half the parsley, and half the mint, then toss until coated.

Transfer the salad to a serving bowl and garnish with the remaining parsley and mint before serving.