Grated Beets With Sweet-Sour Mustard Dressing

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"I believe this recipe originated with The Vegetarian Bistro: 250 authentic French regional recipes by Marlena Spieler. I found it on a vegetarian web site, so I don't know how much it resembles the original recipe. Beet Salad aka Grated Beets with Sweet-Sour Mustard Dressing or Betteraves rapées dijonnaises. Note: Prepare the day before so the flavors have time to blend."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (77.8 g)
  • Calories 130.8
  • Total Fat - 9.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 163.7 mg
  • Sodium - 97.9 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1 g
  • Protein - 7.6 g
  • Calcium - 34.1 mg
  • Iron - 1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 350°F.

Step 2

Trim beets, but do not peel. Place in baking dish and bake 1 hour or until tender. Cool beets, then rub off peels. Discard peels.

Step 3

Grate the beets, mix with minced onion and set aside.

Step 4

Whisk together the vinegar, sugar, and dijon mustard. Pour over beets.

Step 5

Serve at room temperature or refrigerate and serve chilled.

Tips & Variations


No special items needed.

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