Skip to main content

Beet & Broccoli Salad Dijon

Beet & Broccoli Salad Dijon

Prep time:
11 min.
Cook time:
NA
Total time:
11 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sliced Pickled Beets
1 tbsp. olive oil
1 tbsp. Dijon-style mustard
1 clove garlic, minced
Salt & pepper, to taste
0.25 cup red onion, thinly sliced
3 cups broccoli florets, cooked crisp-tender
Directions

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

Beet Flat Bread

Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Chipotle Beet Brownies

Preheat oven to 350oF. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Italian Cabbage Soup

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot.

Mini Beet & Carrot Loaves

Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside.