Paris Bistro Beet Salad

Very simple, unpickled, pickle-like beet accoutrement salad.

2 medium beets, roasted or steamed; peeled and cooled (see "About Beets")

1 Tbsp. olive oil

2 tsp. red wine vinegar

½ -1 small clove garlic, minced or pressed

Salt

Large-grate, or spiralize, the beets. Whisk together the other ingredients and toss with beets.

Serve atop a greens salad, or as a side with a slice of baguette.

Recipe created or adapted by Liz Talley, Urban Graze

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