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If you use raw beets, you should rinse them very well and then cook or roast them in the oven until they're soft. The easiest way to peel them afterward is by holding them under running water, then wipe the peel off with your finger.
Peel and finely chop the shallots. Mix the finely chopped shallots with mustard and vinegar in a large bowl. Then slowly pour in the oil while mixing with a whisk.
If you add the oil too quickly, the oil and vinegar will not mix well. Season the vinaigrette with salt and pepper.
Cut the beetroot into (half) slices or cubes. Add these to the large bowl of the vinaigrette and mix well.
This salad is best when the flavors of the dressing have been absorbed well, but you can also serve it immediately. Delicious as a side dish, for example, at a barbecue gathering, enjoy!