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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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.