Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half. In small bowl, combine beet liquid, olive oil, mustard, garlic and salt and pepper, if desired. Whisk to blend. Stir in onion. Toss beets with dressing-onion mixture. Refrigerate, covered, to chill. (Make up to one day in advance.) To serve, add broccoli. Toss gently to combine.
More Healthy Meals
More Healthy Meals
Baja Bacon Beet Salad
In medium bowl, stir dressing ingredients together; set aside.
Beet & Bean Salad with Warm Basil-Bacon Dressing
Drain beets, reserving 1/2 cup liquid.
Beets & Onions Vegetable Medley
Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.
Creamed Peas & Mushrooms
Mix sour cream and bouillon in small saucepan; let stand for 5 minutes to dissolve bouillon.
French Style Potato Salad
Gently combine potatoes, beans and olives in a serving bowl.
Green Bean & Wild Rice Casserole
Mix together all ingredients in a 2-quart casserole dish. Bake at 350oF for 30 minutes.