Tuesday, June 7, 2016

Beets With Mustard Vinaigrette

Arrange 1 lb. sliced cooked beets on a plate. Whisk 2 tsp. dijon mustard,
1 Tb. red wine vinegar, and 1 Tb. minced shallots with 2 Tbs. extra-virgin
olive oil. Drizzle over the beets. Sprinkle with 2 Tbs. chopped salted pistachios.
Serves 4.
- Nutrition Action Healthletter