Fresh Beet Salad

We still have squash and root vegetables from our fall CSA, and this is a summery way to serve the beets (which we had quite a few of).  You can supplement this with shredded cabbage if the beets aren't plentiful enough.

1 to 11/2 pounds beets 

2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 orange, squeezed
1/4 cup chopped parsley leaves

1. Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
2. Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.