Festive Brussel Sprouts and Beet Salad


1 pound beets, tops removed
1 basket (10 oz) brussel sprouts
2 Tablespoons red wine or balsamic vinegar
1 Tablespoon Dijon mustard
1 teaspoon dried dill
1/4 cup olive oil
salt and pepper to taste


Preheat oven to 375°. Wrap beets in aluminum foil. Bake approximately, 1 hour until crisp tender. Cool. In the meantime, cook brussel sprouts in a large pot of salted boiling water about 8 minutes. Do not overcook. Drain and cool. Cut in half. Combine vinegar, mustard, honey and dill in a small bowl. Whisk in oil gradually. Chill. Peel beets and cut into thick slices. Arrange beets on one side of a platter and brussel sprouts on the other. Remove dressing from refrigerator. Whisk. Drizzle over vegetables. Serves 4.

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