Beet Slaw

Simple salad in the New York Times Magazine this week.  Oddly, I forgot to add the saffron when I made the dressing.  It was still good, and used most of our beets.

Beet Slaw with Saffron Aioli

1½ pounds beets
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons minced garlic
1 chopped shallot
¼ cup chopped fresh parsley, plus extra for garnishing
Saffron

Shred beets. Whisk together mayonnaise, lemon juice, garlic and a crumbled pinch of saffron. Toss with the beets, shallot and parsley. Garnish: More parsley.