Ingredients
1 lb. Beets, boiled, peeled
2 T. Balsamic vinegar
1 t. Dijon mustard
1/2 t. dried thyme or 1 t. fresh
1 shallot minced
1/4 C. virgin olive oil
salt and pepper to taste
Preparation
Slice or dice beets according to preference.
Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper.
Combine dressing with beets and let soak for at least 2 hours but overnight is better.
Let this dish come to room temperature before serving.
