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DELICIOUS! These are so yummy. I used half the amount of sugar because of the natural sweetness of the beets. The heat from the Dijon, the acidity of the vinegar & lemon, and the earthiness of the beets make a divine combination. Can't wait to see how good these are tomorrow after marinating overnight. Thanks for the awesomely addicting recipe!
Excellent and delicous! Very easy to make and wonderfully flavorful.
Neither my husband nor I enjoyed these- and we love beets. For me, it was the vinegar-y taste that did me in.
these were delicious! they made a beautiful and tasty dinner salad - we lay the beets on a bed of spinach and arugula, drizzled with the extra sauce, and topped with shaved parmesan and walnuts. will definitely make this again!
Yum! I've always wanted to do something with beets, and now I know what! These were so good on their own, but even better over a nice salad. The sweet/sour juice drips onto the lettuce and adds to the salad dressing. I'll put them over spinach next time. Thanks!
The flavor of these beets is so very good. A great sweet-sour combination. I make Harvard beets a lot and we liked these better. I served them warm along side broiled chicken breasts. A definite keeper! Thank you MaeEast!!
A sweet and tart beet dish . I baked my beets (my new favorite way of doing them)and they were so sweet and earthy , and this dressing REALLY brought out the flavor !!!!Really YUMMY !!! Thank You MaeEast !
Three thumbs up! Really a delightful combination of sweet and sour taste. Went very well with our grilled sword fish. Thanks.
Five stars all around from this household! This is my newest favorite recipe for beets. I love how simple it is to prepare, but it really packs a punch in terms of flavor. I love the tangy sweet and sour taste. I used about a pound of beets for this recipe. I will definitely make this recipe often, especially this time of year when I have lots of beets to go around. Thank you for sharing!
YUM!! I had no idea how much I loved beets!! Pretty much followed as stated, but I decreased the sugar by 1/4 (used a sugar/stevia blend tho that is sweeter than straight sugar). I LOVED it but my BF thought the mustard was a little too strong. Next time, I think I'll just cube the beets before cooking tho - I had some larger beets and they didn't cook through as well as my smaller ones. Thank you so much for sharing this recipe!! (And just a side note, my beets were already going soft in the fridge but I still used them and it turned out fine!)