Submitted by: Barbara Dodson
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Servings: 4
An easy do ahead recipe --- be sure to let the beets marinate all day or overnight!
1 lbs. beets
1/4 c. extra virgin olive oil
3 tbsp. whole-grain mustard
1 med. onion
sea salt to taste
3 tbsp. apple cider vinegar
Cut the tops off the beets, leaving about 1 inch of stem attached. Place the beets in a pot of cold water to cover, bring to a boil, reduce heat, and boil until the beets can easily be pierced with a knife - about 45 minutes or so.
Meanwhile, put the mustard in a bowl and whisk in the apple cider vinegar; then whisk in the olive oil (slowly) until the sauce/dressing is smooth and creamy. Add the chopped onion.
When the beets are done, drain, and submerge them in ice water until they are cool enough to handle. Cut off the roots and tops, slip the skins off, and slice the warm beets. Add beets to the mustard sauce. Mix well, cover, and set in refrigerator all day or overnight.....the longer the better.
Stir well before serving; add Sea Salt, as desired.
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