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IngredientsClick the play button next to each ingredient for How-To Videos
2 tablespoons Oil
1/4 cup Water
1/2 cup Lemon Juice
1/4 cup Sugar
2 tablespoons Yellow Mustard
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon White Vinegar
1 cup Olive, Canola or Vegetable Oil
2 large Beets
Beet Preparation Video
2 tablespoons Red Onion, diced
Onion Preparation Video
1/4 cup shredded Carrots
Preparation
Preheat oven to 350°F. Coat whole beets in 2 tablespoons of oil. Place in a baking dish and cook for 1 hour. Check beets for doneness by inserting a sharp knife into the center. If it comes out easily the beets are cooked, but if not cook for an additional 15 minutes before checking again.
Allow beets to cool, then peel and cut into large cubes.
Make the vinaigrette by whisking together the water, lemon juice, sugar, yellow mustard, salt, black pepper, white vinegar and red onion. Slowly add 1 cup of oil in a thin stream while whisking.
Add beets to vinaigrette and mix to coat. Leave beets in vinaigrette for 2 hours to marinade.
Add carrots to beets. Drain vinaigrette from beets and carrots and save for use on a salad. Serve immediately or refrigerate for several days.
Nutrition Facts
Serving Size
1/6 of recipe with 2/3 of vinaigrette drained after marinating
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