Arienne Arnold said,
Beet Salad
(from Moosewood Restaurant “Simple Suppers” 
This salad is wonderful with regular beets but absolutely beautiful with the pinkish “bullseye” beets that came in this week’s box.
3 to 4 raw beets
2 T red wine vinegar
1 T olive oil
2 t. Dijon mustard
1/4 t. salt
2 scallions, minced
2 T minced fresh parsley
Peel the beets and cut them in half. Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred them with the food processor or by hand using the largest holes of a grater. (You’ll need 2 1/2 cups to 3 cups.)
In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Serve at room temperature or chilled.
