Beet & Broccoli Salad Dijon

Products in this Recipe:
Beets
Broccoli
Prep time:
11 min.
Cook time:
NA
Total time:
11 min.
Yield:
6 Servings
Ingredients (Paragraphs)
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
Directions

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

Asian Shrimp & Beets Wrap

Place shrimp and vinaigrette in food-safe plastic zip-top bag or bowl with cover.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Velvet Muffins

Preheat oven to 375oF.

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.

Steak & Potato Skillet

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.

Tangy Green Italian Beans

Drain liquid from beans into saucepan. Stir in cornstarch until dissolved.