Beets in Mustard Vinaigrette (from DrWeil.com)


The sharp taste of beets is masked in this recipe by the simple mustardy
vinaigrette. Be sure to allow the beets to marinate for a full day in
order for
the flavors to marry.

1 pound red beets
1/4 cup extra virgin olive oil
3 tablespoons prepared mustard, preferably whole grain or Dijon
1 medium onion, chopped
Salt to taste
3 tablespoons red wine vinegar

Cut the tops off the beets, leaving 1 inch of stems attached. Place the
beets in a pot of cold water to cover, bring to a boil, reduce heat, and
boil until the beets can easily be pierced through with a sharp knife,
45-60 minutes depending on their size. Meanwhile, put the mustard in a
bowl and whisk in the vinegar. Then whisk in the olive oil in a steady
stream until the sauce is smooth and creamy. Add the onions. When the
beets are done, drain them, and submerge them in several changes of cold
water until they are just cool enough to han­dle. Cut off the roots
and tops, slip the skins off, and slice the warm beets into the mustard
sauce. Mix well, cover, and let marinate in the refrigerator for at least
24 hours. Before serving, mix well and add salt if desired.

Serves 4

Nutrients Per Serving: Calories 176 Fat 14g Saturated Fat 2g (72% of
calories from fat) Protein 2g Carbohydrate 12g Cholesterol 0mg Fiber 3g

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