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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Absolutely delicious, warm and perfectly balanced, this salad showcases the beauty of just-cooked beets and bright, sharp mustard. A delicious lunch for one! Ingredients:
---dressing |
1 tbsp brown sugar |
1 tbsp dijon mustard |
1 tsp lemon juice |
1 tbsp water |
---salad |
1/4 cup vegetable broth |
1/4 cup 100% orange juice |
1 tbsp balsamic vinegar |
1 tsp salt |
1 tsp pepper |
1 large beet (100g), sliced into thin strips |
lettuce, for serving |
Directions:
1. Combine all dressing ingredients in a small bowl or jar, set aside.
2. Heat 2 tbsp of water in a large non-stick pan over medium-high heat.
3. Combine broth, juice, vinegar, salt and pepper, set aside.
4. Add beets to hot pan and cook, stirring occasionally, until water evaporates.
5. Add broth / juice mixture a little at a time, allowing liquid to evaporate (mostly) between additions.
6. Remove from heat and immediately toss with dressing.
7. Serve over a bed of lettuce.
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