*  Exported from  MasterCook  *

                Beet Salad in a Sweet Mustard Vinaigrette

Recipe By     : 
Serving Size  : 6    Preparation Time :2:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     Dijon mustard
   2      teaspoons     granulated sugar
                        juice of 1/2 lemon
   6      tablespoons   olive oil
                        Salt and freshly ground black pepper
   4      tablespoons   fresh dill -- finely minced
   6      cups          cooked beets -- diced

1.  Combine the mustard, sugar, and lemon juice in a serving
bowl.  Add the oil in a slow stream, whisking constantly until the mixture
 is smooth and creamy.  Season with salt and pepper to taste.
 2.  Add the dill and beets to the vinaigrette and toss gently but thoroughly.
 Marinate for 2 to 3 hours before serving.
 3.  Taste and correct the seasoning, and serve lightly chilled
 or at room temperature. Instructions for cooking beets:
 1. Leave root and 1 inch of stem on beets; scrub with a brush.
  Place beets in a Dutch oven, and add water to cover;
bring to a boil.  Cover; reduce heat, and simmer 40 minutes or until tender. 
 Drain; peel and cut into 1/4-inch-thick slices.  Set aside.

 Tips:  When cooking beets, keep them from bleeding by leaving their
 roots and full inch of their tops attached. Also, do not pierce them
 too often while testing for doneness.  When testing cooked beets for
 doneness, do not prick with a fork, which would release the beet juices
 and make them lose their color.  Instead, use the tip of a sharp
knife.    Drop cooked beets into ice water to stop them from further cooking. 
 Then their skins will slip right off. Cooked beets will keep refrigerated for 3 to 5 days.

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NOTES : A simple quick beet salad is a geed accompaniment to
cold roast chicken, a peice of quickly poached salmon, or a nicely grilled turkey breast.  You can use canned beets in this preparation with good results. Formatted by Lynn Miner DTTN26A PRODIGY(R) interactive personal service      04/02  09:33 PM

Board:      FOOD BB
Topic:      HOLIDAY & ENTERTAIN
Subject:    LOW FAT PASSOVER

To:     APAC46A    Sharon Haight         Date:    3/31/95 From: DTTN26A    Lynn Miner            Time:    9:02AM ET


Sharon, This great recipe might be low-fat. But, probably not low-cal!  Enjoy!      -Lynn