Search Site   
Recipes
Meatballs
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
   
Recipes
Search 
   
Beet & Broccoli Salad Dijon
Memorial Day picnic

Ingredients:
Prep time: 30 minutes Chilling time: 1 hour, up to 24 hours Makes six servings 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets 1 tablespoon olive oil 1 tablespoon Dijon-style mustard 1 small clove garlic, minced Salt and coarse grind black pepper (optional) 1/4 cup thinly sliced red onion 3 cups cooked broccoli florets

Instructions:
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.

5/20/2009