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Monday, August 3, 2009

Beet Salad with Maple-Mustard Vinaigrette

This salad is proof that Adam's garden put mine to shame. I shouldn't even call mine a "garden," it's really just an overgrown tomato patch full of unripe tomatoes. Other gardens, in comparison, are apparently overflowing with all sorts of successful and delicious things. Adam was nice enough to donate a box of surplus (I wonder what it feels like to have a surplus) to the Moriarty Barn... onions, an assortment of beautifully-colored beets, and yummy beans!

Last night was vegan taco night. I made this Beet Salad with Watercress and Maple-Mustard Vinaigrette to go with our tacos. I really liked the way the dressing came out. The maple syrup-mustard combo added a lot of flavor and went perfectly with the sweet beets and spicy watercress. I added a bit of balsamic vinegar to cut the richness. I'm going to start putting maple syrup in all my salad dressings!

For the salad
4 beets, assorted varieties
1 bunch watercress

For the Maple-Mustard Vinaigrette
1 part real maple syrup (No Aunt Jemima!)
1 part good dijon mustard
1 part balsamic vinegar
2 parts extra virgin olive oil
Salt to taste

1. Cook the beets. Either roast or boil them, let them cool, the peel and slice them. We threw them on the grill, then peeled and sliced them.
2. Make the vinaigrette.
3. Assemble the salad, toss, and eat!


  1. Hey I just though "Oh no I left my blue dress on the Vineyard!" But then soon realized that's me...not you! tee hee hee. LOVE YA

  2. That vinaigrette sounds awesome! I love beets, truly I do. Wish I had a garden myself!

  3. I'm not much for beets (too sweet), but that photo is incredible!

  4. I have a garden BURSTING with beets right now, and this will be on the menu tomorrow. If you throw a bit of tarragon in there, it really goes pow! Thanks for the lovely post.

  5. I love those beet colors. Beautiful.

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