Mustard Vinaigrette Beet Salad
October 14th, 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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Entry Filed under: CSA, Veggie Sides
I'm Dara, the chick in the kitchen. Living in the suburbs of Manhattan with my two boys, ages 3 and 5, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .
2 Comments
1. merrie | October 15th, 2008 at 6:43 am
Mae and I roasted beets last night! I love them!
2. Sarah | October 15th, 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