Ready, set, chill!

BEET & HORSERADISH SALAD

Whole grain mustard and horseradish add kick to these marinated beets. They’re great right from the fridge and go really well with schnitzel and mashed potatoes. To toast walnuts, place them on a baking sheet in a preheated 350°F (177°C) oven for about 10 minutes, stirring occasionally.

1 lb (455 g) beets, about 4 medium

1 1/2 tsp (7 mL) whole grain mustard

1 tbsp (15 mL) drained prepared horseradish 3 tbsp (45 mL) cider vinegar

1 1/2 tsp (7 mL) sugar

Salt to taste

1 tbsp (15 mL) finely chopped shallots

1/4 cup (60 mL) Greek yogurt (optional) 2 tbsp (30 mL) crushed toasted walnuts (optional)

2 tbsp (30 mL) roughly chopped flat leaf parsley (optional)

1 Cook the beets in boiling salted water until tender, 20 to 30 minutes. Cool and peel. Cut into small wedges.

2 In a small bowl, mix the mustard, horseradish, vinegar, sugar, salt and shallots. 3 Pour the dressing over the beets and mix. Cover and refrigerate for up to 1 week, mixing occasionally.

4 Serve directly or dress with the Greek yogurt, walnuts and parsley, if desired.

Serves 4