Recipes / Beets

Grated Beets & Shallots

1 1/2 tablespoons olive oil
1/4 teaspoon whole mustard seeds
1 large shallot, peeled and slivered
1/2 to 1 jalapeno chili, thinly sliced
3 beets, peeled, coarsely grated
1/2 teaspoon salt
1/2 tablespoon fresh lemon juice

Heat oil in a skillet. When hot, add mustard seeds. As soon as they begin to pop, add shallots and jalapeno. Stir; sauté 30 seconds, until shallots turn slightly brown. Add beets; stir one minute. Add salt and 1/2 cup water; bring to a boil. Cover, turn heat to low and cook gently for 10 minutes. Uncover, turn heat to medium, add lemon juice, stir to mix.

Serves 2.

Adapted from csa@pikeplacemarket.org.

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