French Beet Salad
This spin on a classic French salad is what turned me into a lover of beets when I was a kid (and a picky eater!). Earthy, sweet, and tangy it is the perfect balance of flavors.
Ingredients
- 3 pre-cooked beets we love the vacuum-packed ones from Trader Joe's, or cook your own, see directions below
- 2 tsp. grainy Dijon mustard use wheat/gluten-free, if needed
- 2 tsp. white wine vinegar
Instructions
- If using pre-cooked beets, dice them and place them in a medium serving bowl.
- If cooking the beets: scrub them, cut off the greens, leaving about 1 inch of stems, and steam them in a saucepan in about 2 inches of gently boiling water, covered, for 45 minutes, until they are fork tender. Drain the beets, rinse them in cold water, and peel the skins, using your fingers or a vegetable peeler, and then dice them.
- Combine the mustard and vinegar and pour it over the beets, tossing thoroughly. Refrigerate the salad for at least 20 minutes.
Notes
Note: you can cook and peel the beets or make the whole salad up to 2 days in advance.
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Nutrition
Calories: 28kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 75mgPotassium: 205mgFiber: 2gSugar: 4gVitamin A: 22IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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