Beet Salad

Large bags of beets were on sale the other day at the grocery store so I decided to pick up a bag. In the early fall I pickle beets, in the winter I like a nice borscht and other times I'll just roast them but this time I decided to try something a little different so I started looking up some beet salad recipes. I found a couple different ones but ended up making my own. Check it out and let me know what you think!



Ingredients (Beets):
15 - Small to Medium Beets, Scrubbed and washed
1 - Tsp Salt
1/2 - Tsp Pepper
1 - Tbsp Olive Oil

Ingredients (Dressing):
1 - Tbsp Dijon Mustard (or regular mustard if you don't have Dijon)
1 - Tbsp Balsamic Vinegar
1/2 - Tbsp Olive Oil

Directions:
Pre-heat oven to 400 degrees. Add beets to an oven safe dish, cover with olive oil, salt and pepper. Tightly cover with tin foil. Place in oven and cook for 60 -75 minutes or until a fork can easily pierce the beets.

Let the beets cool to room temperature or just put them in the fridge over night.

Cut off the bottoms and peel off as much skin as possible. Cut into small piece and put into a large bowl.

In a separate bowl add the mustard, balsamic vinegar and olive oil. Whisk together and pour over top of the beets. Mix until the beets are well coated. Top with some chives or green olives and serve as a side.