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
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
- Cooking Beets (Roasting or Boiling)
-
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.
- Mustard Dressing
-
Mix dressing in small bowl.
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Slice beets into ½” thick circles, place on a plate or platter and then drizzle dressing over the top.
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Garnish with a sprinkle of celery leaves.
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Serve warm or at room temperature.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.
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