We recommend oven roasting the beets instead of boiling them, they’ll be much better! You can also add a sliced apple or pear to the salad.
- 4 cups cooked beets
- 1 Tbsp Apicius spices, ground
- ¼ cup wine vinegar
- 1 tsp salt
- 1 shallot, minced
- 2 Tbsp Whole-grain Mustard
- ½ cup olive oil
- ¼ cup parsley or celery leaves
Peel and slice the beets.
Place all the ingredients in a bowl and mix well.
Let rest for 30 minutes. Toss again and serve.