1/4 cup olive oil
1/4 cup chopped garlic
1 Tbsp. dill weed
1 Tbsp. mustard seed
1 Tbsp. kosher salt
1 Tbsp. coarse black pepper
1/4 tsp. cayenne
1 cup chopped beets
6 cups chopped tomatoes
1/4 cup Dijon mustard
1/4 cup chopped parsley
• Heat the olive oil in a skillet over medium heat. Add the garlic, dill, mustard seed, salt, pepper, and cayenne and sauté, shaking the pan occasionally, until the garlic is slightly browned.
• Add the beets and cook until heated through.
• Remove from the pan from the heat and place the contents in a large mixing bowl. Add the tomatoes, Dijon, and parsley. Cool and store.
Makes 6 to 8 servings
