Beet Salad with Honey Dijon Dressing

Trim the top and roots off of the beets, leaving the skin on, rinse well and place in a single layer in a pan. Fill pan with water making sure it is at least 1 inch above the beets, add about a 1 teaspoon of salt. Cover and bring to a boil, reduce heat and simmer for 30 to 40 minutes or until beets are tender when pierced with a paring knife. Remove from water and cool for 30 minutes or so, place in a Ziploc bag or container and refrigerate until chilled through.

For the dressing: In a small sauce pan or a microwave safe bowl combine the honey, sugar and vinegar. Heat until honey is melted and the sugar has dissolved, then add salt and mustard. Taste and add more salt if necessary, then whisk in the oil and set aside.

To assemble the salad: peel the cold beets and chop into bit size chunks and toss with the dressing or slice into ¼ inch thick slices and arrange on a platter and drizzle with the dressing.

Serve immediately or cover and refrigerate for up to 2 days. Garnish with parsley sprigs.