Tangy beets - house beautiful

Yield: 4 servings

Measure Ingredient
6 larges Beets, trimmed and peeled
1 small Onion, minced
¼ cup Light olive oil
¼ cup Cider vineger
1 teaspoon Dijon-style mustard
1 teaspoon Celery seeds
\N \N Salt & freshly ground black pepper to taste

Using a food processor fitted with a fine shredding disk, or a hand grater, finely grate beets and transfer to a large mixing bowl. Add onion and combine well. Season with salt and pepper. Set aside.

In a cruet or small bowl, combine remaining ingredients. Shake or whisk lightly to blend vinaigrette. Pour vinaigrette over beet mixture and toss to coat. Cover and refrigerate for several hours-up to 24-before serving. Serves 4. House Beautiful/May/94 Scanned & fixed by DP & GG

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