Beet & Broccoli Salad Dijon

Beet & Broccoli Salad Dijon


PREP TIME: 20 MINUTES   |   CHILLING TIME: 1 HOUR UP TO 24 HOURS

PREP TIME: 20 MINUTES   |   CHILLING TIME: 1 HOUR UP TO 24 HOURS


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced or Whole Pickled Beets
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt and coarse grind black pepper (optional)
  • 1/4 cup thinly sliced red onion
  • 3 cups broccoli florets, cooked crisp-tender

DIRECTIONS

Makes 6 servings.

  1. Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half. In small bowl, combine beet liquid, olive oil, mustard, garlic and salt and pepper, if desired. Whisk to blend. Stir in onion.
  2. Toss beets with dressing-onion mixture. Refrigerate, covered, to chill. (Make up to one day in advance.)
  3. To serve, add broccoli. Toss gently to combine.

Note: Recipe can be doubled.


NUTRITION INFORMATION

Per serving (1/6 of recipe): 70 calories; 1 g protein; 11 g carbohydrate; 2 g total fat; 130 mg sodium; 0 mg cholesterol; 1 g dietary fiber; 0 mg iron; 0.03 mg thiamin; 1065 IU vitamin A; 17 mg vitamin C.