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
More Healthy Meals
Baby Beet & Tortellini Appetizers
Drain beets well; discard liquid. Cook tortellini according to package directions.
Beet & Fennel Salad
Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.
Beet Flat Bread
Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.
Beets & Onions Vegetable Medley
Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.
Orange-Glazed Beets
Drain beets; reserve 1/2 cup liquid. In medium saucepan combine beet liquid and orange juice.
Steak & Potato Skillet
Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.
