Beet Salad with Light Honey Mustard Vinaigrette Print Beet Salad with light honey mustard vinaigrette Ingredients 1 bunch Beets large pot with lid Vinaigrette: 2 tbs olive oil 2 tsp apple cider vinegar 2 tsp honey or agave 1 tbsp mustard salt and pepper to taste Instructions Wash beets, trim ends and slice in half. Bring to a boil then simmer covered for about 30 minutes until tender (use fork to check tenderness, should be able to glide in and out of cooked beet easily). Drain beets (or retain water and use to make "pink pasta") and let cool. While cooling, prepare dressing by whisking all ingredients together in a small bowl. Peel skin from beets, then chop into bite-sized pieces. Toss with vinaigrette. Let stand then serve Serve alone or atop the baby romaine with goat cheese sprinkled on top. 6.0.6 https://goodlifeorganics.org/beet-salad-with-light-honey-mustard-vinaigrette/ Sign Up for more recipes!