Beet it

This past Easter, my Mom brought over THE BEST beet salad I've had in a long, long time.  Riley loved it and I seem to crave it every year around this time.  Super easy and healthy, give it a try, it might just be a hit.  Please note, Sydney (age 2) did not enjoy the beet salad but did manage to get beet juice all over her Sunday best. 

Love her.

(photo - Cooking Light)

Beets with Dill and Walnuts
Ingredients

2 pounds beets (about 6)
2 1/2 cups water
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons sugar, always optional
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons finely chopped walnuts

Preparation


1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a 6-quart pressure cooker; add 2 1/2 cups water. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; let stand for 6 minutes. Release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Drain and rinse beets with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets in half vertically; cut each half into 4 wedges. Place in a medium bowl.

2. Combine vinegar and next 5 ingredients (through pepper) in a small bowl; stir with a whisk. Slowly drizzle in oil, stirring constantly with a whisk until well combined. Toss oil mixture with beets; let stand 15 minutes, tossing gently occasionally. Stir in dill. Top with walnuts just before serving.

Kathy Kitchens Downie, RD, Cooking Light