Ingredients:
12 small beets
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 pinch salt
1 pinch white sugar
1 pinch cinnamon
1 pinch allspice
1 pinch black pepper
1/4 cup olive oil
Directions:
Preheat oven to 375F.
Wash the beets well and remove all but one inch of stem and tails; place in a shallow pan and pour in water to come up about 1/4 inch.
Cover pan with foil and bake in preheated oven for about 35 minutes, or until beets are tender when you pierce them with a knife.
Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.
Drain cooked beets, let cool until you can touch them, then slip off the skins and into quarter-inch rounds and place in a serving bowl.
In a small mixing bowl, whisk together the remaining ingredients except the oil, then slowly whisk in the oil; pour over beets and toss gently.
It’s recommended the beets be refrigerated before serving.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.