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Honey Mustard Beets
While Tracy and George took a cruise to Bermuda, we experimented with a cookbook we found on their shelf. This
is one of our happy discoveries.
| 4 c. roasted beets, thinly sliced |
1/3 c. fresh chives, finely chopped |
| 1/4 c. flat-leaf parsley, finely chopped |
1/4 c. honey |
| 2 t. balsamic vinegar |
4 t. Dijon mustard |
| freshly ground black pepper to taste |
1/4 c. walnut pieces, toasted |
- Combine the beets, chives, and parsley in a large bowl.
- In a second bowl, mix the honey, vinegar, and mustard until smooth. Dress the
beets with this mixture, gently tossing until the beets are well coated. Season
with the pepper, and sprinkle with the walnuts.
- Allow the beets to sit at room temperature for an hour or two before serving.
4 servings
Source: Julee Rosso, Fresh Start
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