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Author Notes: This salad gives you the starchy satisfaction of a potato, but with the health benefits of a beet. The tasty mustard dressing is a welcome change from the standard beet/goat cheese & candied pecan trifecta. The flavor, color and simplicity of this dish earned it a steady spot in our mealtime rotation. —eat-drink-garden
Cooking Beets (Roasting or Boiling)
- 4 medium sized beets
- 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.
- 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
- Mix dressing in small bowl.
- Slice beets into ½” thick circles, place on a plate or platter and then drizzle dressing over the top.
- Garnish with a sprinkle of celery leaves.
- Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipe with Mustard