Reaping The Harvest, Mustardy Beet Salad

I love it when you go to someone’s house and they serve something you have never had before and it is wonderful.  Even better is when they are willing to share the recipe with you.  That is how I came to have this beet salad recipe!  I love beets and was introduced to them late in life by my grandmother.

beet salad beets

I may have already shared this story – but here it is again.  I was at my grandma’s house visiting and she was making beets as part of the dinner.  I told her I did not like beets, even though I had never had them, their looks, color, everything scared me and I did not want to try them.  But being that it was my grandmother and it was very difficult to say no or not do what she said – I ended up trying them – and loved them!!  Stella loved them and my then step son loved them too.  They became a part of our food list items – peeled, steamed with butter and salt – they reminded us all a little of corn on the cob!  I have expanded and include them in soups, salads, roast them, boil them, bake them and of course steam them.  As of late I have recently been re-introduced to pickled beets – which I now like – have to get that recipe too!  And this beet salad – so refreshing on a hot summer evening when you don’t feel like cooking.

The past couple of weeks I have been getting a lot of beets in my CSA delivery – so made a big salad to have on hand!

Mustardy Beet Salad

beet salad done


4 medium beets, unpeeled
2 Tbl lemon juice
2 Tbl Dijon mustard
1 Tbl cider vinegar
1 Tbl olive oil
1 tsp sugar
2 Tbl fresh dill or 2 tsp dry
1 Tbl fresh parsley
Dash of fresh ground pepper

1. Boil or steam the beets for 1 hour.  I prefer mine peeled, but you do not have to.  I also save the water and use in my plants, after it cools!

Beet salad steam

2. Mix all the other ingredients together in a bowl that will also fit the beets.

Beet salad herbsBeet salad sauce ingredientsbeet salad sauce mixed

3. When the beets are done cooking, allow to cool slightly, slice and add to the sauce.

beet salad beets added

4. Stir to coat the beets and then chill for 1 hour.

Serve and enjoy.  Make enough to have for those hot nights when you don’t want to heat the house by cooking and needs some cool, refreshing and nourishing.  Yummy!!  This is one beet recipe Stella does not like!

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2 Responses to Reaping The Harvest, Mustardy Beet Salad

  1. Candace says:

    This looks like a great recipe. My beets are ready to harvest so thank you, thank you!! : )

  2. deborah says:

    I too discovered beets late and love them also. I confess I don’t cook them a lot but always order a beet salad when it is on the menu, which is happening a lot these days. But now I have a great recipe so I can enjoy them at home 🙂

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