Simple Beet Salad

Making a beet salad from scratch might take some time, but it is easy to do, tastes delicious and can be prepared ahead of time. This is a very simple recipe that you can add to and adjust. Feel free to use different fresh herbs for flavor.

2 bunches of beets (about 6 beets), golden or red

4 tablespoons olive oil

1 tablespoon vinegar (you can easily rotate between apple cider, balsamic and red wine)

1 teaspoon Dijon mustard

1 -2 teaspoon salt, or to taste

1/4 teaspoon pepper

2 scallions, finely sliced

Bring a large pot of water to boil. Meanwhile, wash your beets, cutting off the leaves and ends (you can save the leaves for another dish). Boil the beets until fork tender, about 1 hour. Once done, let the beets cool until you can handle them. Remove the peel from the beets and discard. Cut the beets in to 1" cubes. 

In your serving bowl, whisk together the oil, vinegar, mustard salt and pepper. Add the beets and scallions. Mix and serve. To make ahead, omit the scallions in this last step and add them in prior to serving.

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