Ingredients
* 1 bunch (4 or 5) beets
* 1/4 cup cider vinegar
* 1 Tbsp sugar
* 1 Tbsp olive oil
* 1/2 teaspoon dry mustard
* Salt and pepper
Remove greens from beets. Wash and cut beets to uniform sizes so
they will cook evenly. Steam or boil around 30 minutes or until done.
(Alternatively, you can roast them by wrapping them whole in foil and cooking
them in a 350°F oven for about an hour.) A fork easily inserted into the beet
will tell you if the beets are done or not.
Drain the beets, rinsing
them in cold water. Use your fingers to slip the peels off of the beets. The
peels should come off easily. Discard the peels. Slice the beets.
Make the vinaigrette by
combining the cider vinegar, sugar, olive oil, and dry mustard (I used prepared mustard). Whisk
ingredients together with a fork. The mustard will help to emulsify the
vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and
vinaigrette in a bowl and allow to marinate for a half hour at room
temperature.
Serves four.
