Raw Beet Salad with Dill and Mustard Vinaigrette

This recipe is adapted from Farmer John's Cookbook by John Peterson and Angelic Organics. It came in the newsletter that accompanies my CSA delivery. It suggests serving it on lettuce or with cottage cheese. I'm sure that would be good. I just ate it plain. It is kind of intense, so a small portion is best. But it's a great way to use beets.

4 medium beets, peeled and coarsely grated (I did this in the food processor)
1/2 cup olive oil
3 tablespoons white wine vinegar
1 Tbsp finely chopped shallot
1 tsp Dijon Mustard Ingredients: Water, Mustard Seed, Vinegar, Wine, Salt, Citric Acid
1 small clove garlic, minced
2 Tbsp finely chopped fresh dill
Salt and pepper to taste

Put the grated beets in a large salad bowl.
Combine the olive oil, vinegar, shallot, mustard and garlic in a jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened.
Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer the beet mixture to the refrigerator to marinate for at least one hour. (Can leave overnight if you want a more concentrated flavor)
Add the fresh dill, toss again and serve chilled.