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Author Notes: During a semester abroad in Denmark, the only thing I could afford to eat was beets—I ate BAGS of them, usually quartered and baked until crispy then served over rice. The one redeeming quality was the discovery of this dressing, which I made one night out of desperation to make my root vegetables taste a little less root vegetable-y. It's still one of my favorite recipes. —Leslie Stephens
Makes: roughly 3/4 cups dressing
tablespoons honey (I prefer creamed)
tablespoons Dijon mustard
2 to 3
tablespoons red wine vinegar, or to taste
tablespoons extra-virgin olive oil
pinch coarse salt
- In a small bowl or cup, use a fork to whisk together the honey and the Dijon mustard, then, while continuing to whisk (to the best of your ability), add the vinegar in a steady stream. Mix, then add the olive oil in the same way, then add the salt. Taste and adjust the flavor to your preference—I often futzing with it depending on what I'm craving that night.