Raw Beet Salad

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
111
FAT
12%
CHOL
0%
SOD
10%

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Ingredients for 4 servings

1 to 11/2 pounds beets, preferably small

2 large shallots

Salt and freshly ground black pepper

2 teaspoons Dijon mustard, or to taste

1 tablespoon extra virgin olive oil

2 tablespoons sherry or other good strong vinegar

1 sprig fresh tarragon, minced, if available

1/4 cup chopped parsley leaves

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