Note: Raw beets taste completely different than cooked

1 bunch of golden beets
1/2 shallot
Salt and freshly ground black pepper
1 t. of Honey Mustard
2 T extra virgin olive oil
2 T red wine or apple cider vinegar
Minced parsley, rosemary and or tarragon

Peel the beets and the shallot. Grate beets into a bowl and minceshallot (or use food processor to shred both, but don't pulverize it!)  andcombine with beets. Toss with the salt, pepper, mustard, oil andvinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Note:  For a completely raw version omit honey mustard or substitute 1 t. agave.