These bullsblood beets combine a sweet, red root with intensely deep-maroon leaves and vibrant, merlot-colored stems.
It’s easy to make a fresh crunchy salad with a lot of flavor!
1 lb. beets
1 minced shallot
2 tsp. Dijon mustard
¼ cup sour cream
Lemon juice to taste
Chopped dill
Grate the beets. Combine shallot, Dijon mustard, sour cream, lemon juice and dill in bowl and whisk together with a fork until smooth. Combine with beets. Chill in the fridge for about a half hour to blend the flavors. Use leftover dill to garnish the salad.
Recipe adapted from cooking.nytimes.com.