Recipe of the Week: Beet Salad

[ 0 ] September 4, 2013 | Johnna

Labor Day is over. Back to the basics and the gym. Salads are going to overflow my kitchen this fall and I’m actually excited for the transition. With recipes like this Beet Salad, I should be a rabbit by winter. Enjoy!

*Recipe courtesy Maria Zoitas’, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market NYC.

INGREDIENTS

· 3 tablespoons olive oil
· 1 tablespoon honey
· 2 tablespoons Dijon mustard
· 1 tablespoon lemon juice
· 2 tablespoons red wine vinegar
· Salt and pepper
· 1 small red onion, halved and thinly sliced
· 2, 8-ounce packages steamed and peeled beets, cut into large pieces
· Chopped basil

DIRECTIONS

· Whisk together olive oil, honey, mustard, lemon juice, vinegar, salt, and pepper in bowl.
· Add onions and beets and marinate 30 minutes to 1 hour.
· Garnish with basil before serving.

Tags: beet salad, recipes

Category: Recipes, side dish, vegetarian

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.