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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)
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.
stalk celery, small dice and reserve leaves for garnish
green onion, trimmed and sliced into thin coins
small garlic clove, minced
teaspoons Dijon mustard
teaspoons golden or white balsamic vinegar
tablespoons olive oil
teaspoon kosher salt
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