Mustard Vinaigrette Beet Salad
October 14, 2008
I first made this beet salad recipe as a side dish for Thanksgiving in 2005. It’s an easy, tasty, and colorful dish that you can make ahead and doesn’t need any reheating — ideal for a holiday meal. It won’t convert you to a beet-lover (sorry, Carol!), but if you already like beets I think you’ll enjoy this marinated salad, too.
I work off this Marinated Beet Salad recipe, but I recommend using whole grain mustard and decreasing the sugar a tiny bit. Red wine and apple cider vinegar work equally well, and I think adding back the reserved beet liquid is unnecessary.
I used my fresh beets from the farm this time, boiling them the night before and then peeling and slicing them when they cooled. Canned beets are fine too, and a lot less messy!
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Filed under: CSA,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1.
merrie | October 15, 2008 at 6:43 am
Mae and I roasted beets last night! I love them!
2.
Sarah | October 15, 2008 at 11:37 am
I make one similar to this and love to add lots of chopped fresh dill.
I think dill would be a delicious addition! Good idea, thanks. — Dara
3. Menu Plan Monday, 9/12 &#&hellip | September 11, 2011 at 9:44 pm
[...] Tuesday: Hamburgers, homemade oven-baked potato chips, Mustard Vinaigrette Beet Salad [...]
4. Thanksgiving 2011: The Pl&hellip | November 13, 2011 at 6:52 pm
[...] Cornbread Onion Jam Sweet Potatoes with Marshmallows* Wild Mushroom Stuffing Cranberry Sauce (we like the canned stuff) Steamed Artichokes with Green Olive Dressing Mustard Vinaigrette Beet Salad [...]
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