Beets are amazing! I’ve never really
tasted beets until I moved west and ate at PCC’s deli, and since then I was
hooked. The dressing of balsamic, Dijon and lemon is the perfect combo. So here
it is…one of my favorite beet recipes!
Serves 4-6
Ingredients:
8 medium size beets
½ c walnuts
¼ red onion, sliced thinly
¼ cup balsamic vinegar
2 tsp Dijon mustard
½ lemon, juiced
½ tsp T black pepper
½ bunch green onions, diced
½ c walnuts
¼ red onion, sliced thinly
¼ cup balsamic vinegar
2 tsp Dijon mustard
½ lemon, juiced
½ tsp T black pepper
½ bunch green onions, diced
Directions:
Directions:
In a small bowl, soak the sliced red onion in the balsamic vinegar, mixing occasionally. Set aside.
Wash the beets and cut off their cut off root and stem ends. Steam beets on the stovetop until they are tender when poked with a fork tender. This is usually about 35-45 minutes depending on their size. When they’re done put them into a colander or bowl in the sink to run a little cold water over them. Using your hands peel of the beet skins under cool, running water while beets are still warm. Cut peeled beets into 1-inch wedges, preserving their round shape. You may want to wait for beets to cool before cutting them.
To toast walnuts, preheat oven to 350° F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes, until you can smell their aroma. Let cool.
Pull the onions out of the vinegar and add them to the beets. Then add mustard, lemon juice and pepper to vinegar. Whisk together until dressing is blended. Add dressing to the beets and toss well. Break up toasted walnuts. Garnish beets with walnuts and green onion.
Wash the beets and cut off their cut off root and stem ends. Steam beets on the stovetop until they are tender when poked with a fork tender. This is usually about 35-45 minutes depending on their size. When they’re done put them into a colander or bowl in the sink to run a little cold water over them. Using your hands peel of the beet skins under cool, running water while beets are still warm. Cut peeled beets into 1-inch wedges, preserving their round shape. You may want to wait for beets to cool before cutting them.
To toast walnuts, preheat oven to 350° F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes, until you can smell their aroma. Let cool.
Pull the onions out of the vinegar and add them to the beets. Then add mustard, lemon juice and pepper to vinegar. Whisk together until dressing is blended. Add dressing to the beets and toss well. Break up toasted walnuts. Garnish beets with walnuts and green onion.
No comments:
Post a Comment