Honey-dijon dressing with red wine vinegar
Sweet sauces
During a semester abroad in Denmark, the only thing I could afford to eat was beets—I ate BAGS of them, usually quartered and baked until crispy then served over rice. The one redeeming quality was the discovery of this dressing, which I made one night out of desperation to make my root vegetables taste a little less root vegetable-y. It's still one of my favorite recipes.
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