Shredded Roasted Beet

Beet can be cooked in many different ways, but the one and only I like to use is roasting the beet whole, peel and shred it.
Classically the shredded beet is mixed with horseradish, but my husband does not like that, so I kept it simple, in the hopes that he will have a taste of my glorious beet shred !

Ingredients:
1 big, firm, healthy looking beet



1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 TBSP oil
2 TBSP vinegar or lemon juice
plastic or latex gloves

Directions:
Preheat the oven to 425 F.
While the oven is heating, wash the beet and place it in a pan.
Cook for 1 hour to 1 h and 20 minutes, until blisters begin to appear


and the pulp of the beet is soft.
Let cool for at least 10 minutes, then put your gloves on (because the beet juice stains !)


and begin to shred it, using the finer shredding side of your kitchen gadget.
When done, place the beet pulp in a bowl and mix with the rest of the ingredients.
You're done !
If you have any left, just place it in a container with a tight lid and store in the fridge.
Works well with anything really !
I ate it with fish and polenta.


Yummy !