Mustardy Beet Salad

11 ingredients
1 steps

Ingredients

  • Cooking Beets (Roasting or Boiling)
  • 4 medium sized beets
  • Mustard Dressing
  • 1 stalk celery, small dice and reserve leaves for garnish
  • 1 green onion, trimmed and sliced into thin coins
  • 1/2 small garlic clove, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons golden or white balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • twist of pepper to taste

Directions

  1. 1
    ["To Roast: Preheat your oven to 350. Remove the stems and wash beets. In a pie plate place the cleaned beets, a few cloves of garlic and a sprig of thyme. Drizzle with olive oil or a splash of water and then roast covered with foil for one hour.", "To Boil: Remove the stems and wash beets. Fill a pot with water, add a handful of salt and beets, bring to boil. Reduce to simmer for 45 minutes. Skim any scum that rises to the top and add more water as needed.", "These guidelines are for medium sized beets; adjust your cooking time for bigger/smaller bulbs. When you can pierce the flesh with a knife easily, they are done.", "To Peel: When the beets are cool enough to handle, wipe away the skin with a kitchen towel or paper towel. Done. See? Easy, peasy.", "Mix dressing in small bowl.", "Slice beets into 1/2\" thick circles

Products Matching These Ingredients

Cooking Spinach

Ocean Mist

A

Mustard Relish

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D NOVA 4

Dressing, honey mustard

E NOVA 4

Dijon Mustard

Spartan

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Olive oil cooking spray

B NOVA 4

Cooking spray, butter

B NOVA 4

Whole beets

A NOVA 3

Sliced beets

A NOVA 3

Pickled sliced beets

C NOVA 4

Super sized flour tortillas

C NOVA 4

Strawberry cream bite-sized frosted shredded wheat cereal

B NOVA 4

Enriched macaroni product, half sized spaghetti pasta

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