|
 Recipe:
Beet Salad
I hated beets when I was a kid, but then as an adult I discovered that they don't
come from cans. Fresh beets are packed with flavor, and this French beet salad
couldn't be easier to make.
| Yield |
4 servings |
| Time |
1½ hours (but mostly hands-off) |
| Tools |
- baking dish
- large-hole grater
- medium bowl
- wooden spoon*
- small bowl
- whisk
|
| Ingredients |
- 4 beets
- ½ onion, minced
- 3-4 T vinegar
- 2-3 T sugar
- 1 t Dijon mustard
|
| Directions |
Preheat oven to 350. Trim the beets, but don't peel
them. Place in baking dish and bake for an hour, until tender. Let cool,
then rub the peels off and discard. Grate the beets, mix with onion, and set
aside.
Whisk together remaining ingredients, and pour over the beets.
Taste and adjust seasonings.
Serve at room temperature, or refrigerate and serve chilled. The
flavor will even improve overnight. |
| Notes |
*The beets probably will stain it, so don't use one you care a lot
about.
This recipe, originally called "Grated Beets with Sweet-Sour Mustard
Dressing," or Betteraves rapées dijonnaises in French, was adapted
from The Vegetarian Bistro: 250 authentic French regional recipes, by
Marlena Spieler. Buy it:
Amazon.com |
Amazon.co.uk
|
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Key to abbreviations and conversions |
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| French
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