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

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Mandarin Green Beans

Preheat oven to 350oF. Layer beans, water chestnuts, and bean sprouts in 1 qt.

Ruby Beet & Pear Compote

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.