Beet Salad

My excuse for not going live earlier? June. Work has been... June.

I like to have a little salad in my lunch- my parents aren't crazed vegetable eaters, and it's a good way to get an extra serving in. This week, it's going to be beet salad, because I live in the middle of nowhere and being seasonal is difficult.

Crap, the farmer's market is going on right now. Be right back.

Hey, there were beets there! Justified! (Like most lunch items, serves me for four days.)

So grate two raw beets. This will leave you with a lot of grated beet. Make a quick vinaigrette by blending 1 tsp Dijon mustard (I like Inglehoffer)with 1/8 cup red wine vinegar and 1/4 cup olive oil. (Salad quality oil, whatever that means for you.) Add salt and pepper to taste, pour over grated beets. Taste. Adjust. Put in Tupperware so it can sit in a hot backpack for five hours.

It's a tasty little salad- nicely sweet. If you wanted to make it super Californian, you could use tahini instead of mustard and add some soy sauce and sesame seeds. If you wanted to make it Chilean, you'd cook the beets, peel them, and then do pretty much everything else the same.