Herbed Beet Salad

Woman's World - - Recipes To Collect -

A dash of Di­jon mus­tard and some snips of dill and mint el­e­vate this easy beet salad from or­di­nary to ex­tra­or­di­nary! SALAD 2 large heads en­dive 1 car­rot 2 cans (14.5 oz. each) whole beets, drained 1/3 cup minced red onion 1/4 cup fresh chopped dill 1 Tbs. fresh chopped mint DRESS­ING 1 Tbs. white bal­samic vine­gar 1 Tbs. honey 1 tsp. Di­jon mus­tard 1/2 tsp. salt 1/2 tsp. pep­per 1/4 cup ex­tra-vir­gin olive oil

Trim en­dive and cut cross­wise into 2" pieces; trans­fer to serv­ing bowl. Us­ing veg­etable peeler, peel car­rot, then cut into long thin strips and add to en­dive. Quar­ter each beet; trans­fer to bowl. Add red onion, dill and mint.

In small bowl, whisk to­gether vine­gar, honey, mus­tard, salt and pep­per; grad­u­ally whisk in oil. Driz­zle dress­ing over en­dive mix­ture; gen­tly toss to com­bine. Serve im­me­di­ately.

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