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)
  • baking dish
  • large-hole grater
  • medium bowl
  • wooden spoon*
  • small bowl
  • whisk
  • 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 toss with the beets. Taste and adjust seasonings.

Serve at room temperature, or refrigerate and serve chilled. The flavor will even improve overnight.

Notes *The beets will probably 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 – read my review.

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