Dirt to Table Experience: Fresh Beet Salad

PUBLISHED ON: 02.06.2012

Okay, don’t say “Ewww beets!” I know that beets are a love them or hate them vegetable.  I have a strong opinion about those who dislike beets, but have only experienced beets from a can or a jar.  You cannot officially say you don’t like beets until you have done two things:

You have eaten them prepared fresh 

You have taken fresh beets and have roasted them in the oven

If after both these attempts have been made, and you still don’t like beets, then you can say “Ewww beets!”  I doubt you will.

Fresh Beet Salad
Serves 4

5-6 fresh medium beets
Small onion thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar ( red or white)
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 clove garlic, minced
2-3 tablespoons fresh parsley, chopped
Fresh mix of salad greens
Salt and freshly ground pepper to taste

Place beets in a saucepan and cover with water. Bring beets to a boil and simmer until tender about 25-30 minutes.

Remove beets from the heat. Drain.  Cool.  Peel the beets and slice or cut into wedges.

Whisk together the olive oil, balsamic vinegar, Dijon mustard, sugar, garlic and salt and pepper to taste.

Arrange greens on a platter.  Place beets on top of greens, followed by thinly sliced onion and chopped parsley.

Pour vinaigrette over salad.  Serve.


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