From Farmer John's The Real Dirt on Vegetables Cookbook
4 medium beets, peeled, coarsley grated
1/2 cup olive oil
3 tbso white wine vinegar
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 small clove minced garlic
1-2 tsp finely chopped fresh dill
1.put grated beets in a large salad bowl
2. combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the olive oil and vinegar are thickened.
3. pour the dressing over the beets and toss until well-coated. season with salt pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least an hour.
4. Add the fresh dill, toss again, and serve chilled.