Beet & Broccoli Salad Dijon


1 (16 oz.) jar

Sliced Pickled Beets

1 tbsp.

olive oil

1 tbsp.

Dijon-style mustard

1 clove

garlic, minced

Salt & pepper, to taste

0.25 cup

red onion, thinly sliced

3 cups

broccoli florets, cooked crisp-tender


Original Recipe Makes 6 Servings

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.