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Beetroot salad with Dijon mustard

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Ingredients for 4 servings:

  • 6 beetroot bulbs
  • 1 m.-sized onion(s)
  • 2 tbsp coarse, medium-hot mustard (Dijon)

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Cook the beets, peel them, and cut them into very small cubes. Finely dice the onion and add it. Season with salt, vinegar, and oil, and mix well. Now stir in 2-3 tablespoons of medium-hot grainy Dijon mustard. It’s also ideal as a side dish with cold cooked meat and smoked salmon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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