We loosely followed this recipe: https://www.myrecipes.com/recipe/beets-with-dill-walnuts. Our modifications: first, instead of pressure-cooking 6 medium-large beets, we oven-roasted them for 40-45 mins (instructions here: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/). After letting them cool (inside their foil packets), we rubbed off their skin with paper towels. We cut each beet into large chunks by slicing in half vertically, then cutting each beet half into 6 wedges (½” x 1″). Second, for the vinaigrette, we whisked together 1 Tbsp apple cider vinegar, the juice of one medium lemon (about ¼ cup, or 4 Tbsp), 2 tsp sugar, 2 tsp Maille wholegrain mustard (instead of Dijon ), ¾ tsp salt, and ¼ tsp black pepper. We next whisked in 3 Tbsp olive oil and 2-3 Tbsp chopped fresh dill before tossing the vinaigrette with the beets. We served the beets over baby arugula and garnished with ¼ cup toasted walnuts. We served this salad with Russian black bread as an appetizer before Polish stuffed cabbage leaves. (Apr. 2017)
Cooking Adventures 