Instructions: Chop the cooked beets and place them in a mixing bowl. Combine the lemon juice with olive oil, vegetable oil and mustard; whisk together and season with salt and pepper. Toss with the beets and parsley; adjust seasoning and serve with Roast Pork, Celery Root Remoulade, cornichons and mustard and heavy rye or pumpernickel bread.
This recipe yields 4 servings.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.