Mustard Beet Salad

Ingredients

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The Salad:

  • 4-6 medium beets
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Dressing:

  • 2 Tablespoons lemon juice
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoons dried dill weed
  • 1 teaspoon sugar
  • 1 Tablespoon chopped parsley (optional)
  • dash of ground black pepper
Beet mustard salad with fresh parsley, dill, and tangy lemon Dijon dressing.
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Total Time: 15 Minutes

Yields: 2 - 4 Servings

Directions

  1. Cook beets in water to cover until tender (about an hour), let cool, peel, and slice crosswise
  2. Combine dressing ingredients
  3. Mix gently with beet slices. Chill. Enjoy.

Credit:  Jane Brody’s Good Food Cookbook

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