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Beet & Broccoli Salad Dijon
Memorial Day picnic

Prep time: 30 minutes Chilling time: 1 hour, up to 24 hours Makes six servings 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets 1 tablespoon olive oil 1 tablespoon Dijon-style mustard 1 small clove garlic, minced Salt and coarse grind black pepper (optional) 1/4 cup thinly sliced red onion 3 cups cooked broccoli florets

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half. In small bowl, combine beet liquid, olive oil, mustard, garlic and salt and pepper, if desired. Whisk to blend. Stir in onion. Toss beets with dressing-onion mixture. Refrigerate, covered, to chill. (Make up to one day in advance.) To serve, add broccoli. Toss gently to combine.