Recipe yields 5-6 servings
3 large beets
1 tbsp Dijon mustard
3 tbsp white wine vinegar
8-10 tbsp pure walnut oil
Cut beets to remove the roots and each end. Carefully peel the beets with your knife to remove all skin.
Using a the coarse side of a box grater or a coarse hand grater, grate the beets into a medium bowl.
In a small bowl, whisk together Dijon mustard and white wine vinegar. In a slow stream, add the walnut oil while continuously whisking. Add salt and pepper to the vinaigrette to taste.