Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup olive oil
- 2 teaspoons sugar
- 2 teaspoons dijon mustard
- 1/4 cup balsamic vinegar
- 1 large garlic clove
- 1 tablespoon whole-grain mustard
- equipment: an adjustable-blade slicer
- Carbohydrate 7 g(2%)
- Fat 14 g(21%)
- Fiber 2 g(10%)
- Protein 1 g(3%)
- Saturated Fat 2 g(10%)
- Sodium 56 mg(2%)
- Calories 152
Preparation Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified. Slice beet paper-thin with slicer. Toss greens and beet in a large bowl with enough dressing to coat. Cooks' notes:•Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using. •;Beet can be sliced 1 day ahead and chilled in a sealable bag. •Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.
Preparation Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified. Slice beet paper-thin with slicer. Toss greens and beet in a large bowl with enough dressing to coat. Cooks' notes:•Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using. •;Beet can be sliced 1 day ahead and chilled in a sealable bag. •Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.
