Grated Beet Salad

2 large raw beets, peeled (or steam/roast them to firm-tender)

1 Tbsp. olive oil

2 tsp. red wine vinegar

1 small clove garlic, minced or pressed

Salt

Grate the beets through large holes, or spiralize.

Whisk together the olive oil, vinegar, garlic and season with salt.

Toss beets with vinaigrette and serve.

Keeps for several days in the refrigerator.

Recipe created or adapted by Liz Talley, Urban Graze

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