Grated Beet Salad 

From Patricia Wells At Home in Provence

In a large, shallow salad bowl, whisk together:

3 plump, fresh garlic cloves, peeled and minced
1 tablespoon imported Dijon mustard
1 tablespoon best-quality red wine vinegar
Fine sea salt to taste
3 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

Set Aside.  Peel and grate:

1 pound (500 gr.) fresh raw baby beets

Transfer to salad bowl and toss to coat the beets in the vinegarette.  Add:

1 tablespoon mixed fresh herbs such as parsley, tarragon, chervil, and chives

and toss again.  Serve at room temperature or chilled.