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Makes
roughly 3/4 cups dressing
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
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Ingredients
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3 tablespoons
honey (I prefer creamed)
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3 tablespoons
Dijon mustard
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2 to 3 tablespoons
red wine vinegar, or to taste
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6 tablespoons
extra-virgin olive oil
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1 pinch
coarse salt
Directions
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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.
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