Greek-Inspired Beetroot Salad & Mustard Vinaigrette

Drizzled with Mustard Vinaigrette, this salad is perfect for lunch.

2 Medium size cooked beets, thinly sliced. (I used a Mandoline slicer for consistency)
1 French Shallot thinly sliced
100 Gr. Greek Feta Cheese crumbled
Handful of fresh Oregano
Handful of fresh Chives finely minced
Handful of fresh Mint finely minced
Salt & Pepper to taste
5-6 Tablespoons Virgin Olive Oil or French Mustard Vinaigrette
A piece of baguette, a glass of wine !

French Mustard Vinaigrette
1 Teaspoon Dijon Mustard
1/4 French Shallot finely chopped
1/2 Cup Virgin Olive Oilm
1/4 Red Wine Vinegar
1 Teaspoon Honey / Maple Syrup
Pinch of Cayenne Pepper or Piment Espelette
Salt & Pepper to taste
In a jar with a lid, pour the mustard and olive oil. Put the lid on and shake vigorously for a few minutes. The mixture should be creamy and start to thicken. Add the shallot, red wine vinegar, maple syrup and salt/pepper/cayenne ingredients and shake some more. The vinaigrette should be quite creamy.
Pour a few tablespoons on the salad and keep the remaining dressing in the jar for future use. I keep it alive by adding olive oil and red wine vinegar to top if of… It even gets better after a few days in the refrigerator.

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