Beet salad with poppy seed + chive dressing from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 56) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Celebration chicken with sweet potatoes + dates; Baked saffron rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on December 01, 2024

    This is good. I roasted the beets instead of boiling them. I used mayonnaise instead of yogurt (which the recipe suggests as an alternative) and some scallions in lieu of the chives (also suggested in the recipe). Next time I think I would cut back on the mustard a bit in the dressing. With vacuum sealed beets from the store, this dish would take minutes to prepare.

  • Jviney on August 27, 2019

    I liked this! The dressing is strong, i could taste both the mustard and the apple cider vinegar but that sharpness contrasted nicely with the sweetness of the beets. The poppy seeds add a nice crunch.

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