Go Back
+ servings
French Beet Salad with Mustard Vinaigrette (Paleo, Dairy-free, Gluten-Free) | Perchance to Cook
Print Recipe
4.58 from 7 votes

French Beet Salad with Mustard Vinaigrette (Paleo, Dairy-free, Gluten-Free)

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 3 medium beets, washed and scrubbed
  • 1 Tbs apple cider vinegar
  • 2 Tbs olive oil
  • 1 Tbs horseradish mustard
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt

Instructions

  • Cut the beets in half and put them into a large pan.
  • Fill the pan with water, until the beets are just covered.
  • Set the heat to high until the water boils. Then lower to medium.
  • Boil the beets for 35 minutes, until fork tender or you can easily stab it with a knife.
  • Drain the beets and let them cool.
  • Once the beets cool, dice them.
  • While dicing, you'll notice that the outer skin easily falls off-- throw the skin away.
  • Put the diced beets into a bowl and set aside while you make the dressing.
  • In a small bowl, mix the olive oil, vinegar, mustard, black pepper, and salt together. Pour the dressing on top of the diced beets. Mix and serve.
Course: Salad
Cuisine: French
Keyword: french beet salad