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Beet Salad with Poppy Seed + Chive Dressing<\/p>\nBeet Salad with Poppy Seed + Chive Dressing<\/p>\n
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Kosher salt<\/p>\n
2 1\/2 lbs. [1.2 kg] red beets, scrubbed<\/p>\n
2 T. plain yogurt or mayonnaise<\/p>\n
2 T. olive oil<\/p>\n
2 tsp. Dijon mustard<\/p>\n
2 1\/2 T. apple cider vinegar<\/p>\n
l\/4 tsp. freshly ground black pepper<\/p>\n
1 l\/2 T. poppy seeds<\/p>\n
3 T. minced fresh chives (or a thinly sliced scallion minus the tough ends)<\/p>\n
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Bring a large saucepan of salted water to a boil and add the beets (the water should cover the beets; if it doesn\u2019t, add more). Cook the beets, turning them every so often, until they\u2019re tender (test with a paring knife), about 45 minutes (it may be a bit less or a bit longer depending on the size and age of the beets, so start testing at 30 minutes). Meanwhile, in a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, pepper, poppy seeds, 2 T. of the chives, and 1\/2 tsp salt. Slice the warm beets into thin bite-size wedges or thin rounds (whatever you prefer) and transfer them to a large serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with the remaining 1 T. chives. Serve immediately. Drain the beets, transfer to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.<\/p>\n","protected":false},"excerpt":{"rendered":"
Beet Salad with Poppy Seed + Chive Dressing Kosher salt 2 1\/2 lbs. [1.2 kg] red beets, scrubbed 2 T. plain yogurt or mayonnaise 2 T. olive oil 2 tsp. Dijon mustard 2 1\/2 T. apple cider vinegar l\/4 tsp. freshly ground black pepper 1 l\/2 T. poppy seeds 3 T. minced fresh chives (or a thinly sliced scallion minus the tough ends) Bring a large saucepan of salted water to a boil and add the beets (the…<\/p>\n