Herbed Beet Salad
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.