Marinated Beet Salad   A spiralizer makes this even more fun. You can spiralize raw beets and then roast or use them raw. No spiralizer? Simply slice and dice.  2 beets  3 T. olive oil  2 T. white wine or balsamic vinegar depending on your taste  1 t. Dijon mustard  1 t. honey  1 t. salt  1/4 t. pepper  1/2 c. diced red onion  1 large hard-cooked egg  1/2 T. parsley  frisee or chicory leaves for garnish  Preheat oven to 400. Put washed, trimmed beets in a roasting pan with a couple of tablespoons of water and seal tightly with foil. Roast 1 hour or until beets are easily pierced with knife; let cool. Peel; cut into 1/2-inch chunks or grate.  Dressing: Whisk together oil, vinegar, mustard, honey, salt and pepper. Toss beets with dressing and let stand 1 hour, tossing occasionally. Mix in onion. Finely chop eggs mix with parsley. Place beet salad on serving plate and sprinkle with frisee. Makes 2 generous servings.                                                                                                       ©Kate Jerome 2019

Marinated Beet Salad

A spiralizer makes this even more fun. You can spiralize raw beets and then roast or use them raw. No spiralizer? Simply slice and dice.

2 beets

3 T. olive oil

2 T. white wine or balsamic vinegar depending on your taste

1 t. Dijon mustard

1 t. honey

1 t. salt

1/4 t. pepper

1/2 c. diced red onion

1 large hard-cooked egg

1/2 T. parsley

frisee or chicory leaves for garnish

Preheat oven to 400. Put washed, trimmed beets in a roasting pan with a couple of tablespoons of water and seal tightly with foil. Roast 1 hour or until beets are easily pierced with knife; let cool. Peel; cut into 1/2-inch chunks or grate.

Dressing: Whisk together oil, vinegar, mustard, honey, salt and pepper. Toss beets with dressing and let stand 1 hour, tossing occasionally. Mix in onion. Finely chop eggs mix with parsley. Place beet salad on serving plate and sprinkle with frisee. Makes 2 generous servings.

©Kate Jerome 2019