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.
More Healthy Meals
More Healthy Meals
Classic Reuben Sandwich
Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.
Hot Spiced Beets
Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.
Red Cabbage & Sausage Skillet
Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.
Roasted Portobello Mushrooms with Beets & Goat Cheese
Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets.
Rustic Vegetable Beet Soup
Combine all ingredients for gremolta and set aside.