Reviewed: Sep. 15, 2011

Hi ladies! Thank you for the positive feedback and suggestions! The only reason why I don't chop or peel before hand is because I found the peels retain more of the vegetables flavor. I've done it both ways and just prefer doing it the longer way. I do add salt and a lil more mayo than posted on here. Also a lil salt goes a long way here!! Sorry for forgetting that one important ingredient!!

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4 users found this review helpful

Reviewer:

eLi

Cooking Level: Expert

Home Town: Urb. Ponce De Leon, Guaynabo, Puerto Rico

Living In: Sanford, Florida, USA

Reviewed: Aug. 31, 2011

Really good side dish! The mustard with beets and carrots makes for a nice bitter and sweet combo.

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1 user found this review helpful

Reviewer:

carrcarr

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jul. 8, 2011

made this when our golden beets, carrots and red new potatoes all came in at the same time in our garden - excellent! what a delicious way to use our bounty! thanks for sharing - we'll be passing this recipe along.

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3 users found this review helpful

Reviewer:

edelmanweiner

Cooking Level: Intermediate

Reviewed: May 16, 2011

A great way to enjoy beets! I thought this was a little too bland and could have benefited from a zestier sauce. Next time I might do something with horseradish. Like other reviewers, I cut everything up beforehand and reduced cooking time. Saved the broth for tomorrow's soup stock.

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1 user found this review helpful

Reviewer:

CHRISTIANGAL

Reviewed: Mar. 30, 2011

Yours is good, but when in Peru it had peas and tuna in it, so it was a bit more bland your way. Thanks for posting it, I had forgotten all about it!

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Reviewer:

momEgodess

Reviewed: Nov. 30, 2010

Did not add carrots. used dijon mustard, added eggs and wine vinegar. loved it.

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4 users found this review helpful

Reviewer:

Shelby Renaud

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

Tolerable. I don't usually eat beets. Everything tasted ok, but I don't think I'll make it again.

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2 users found this review helpful

Reviewer:

Nicki

Reviewed: Sep. 23, 2010

As with other reviewers, I chopped up the veggies before cooking them. In order to "sell" my husband on a salad that contains beets I boiled the beets separately so the red color wouldn't bleed onto the rest of the vegetables in the cooking process. I cooked the beets for 30 mins and the carrots and potatoes for 20.

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7 users found this review helpful

Reviewer:

Melanie

Reviewed: Aug. 18, 2010

What a different way to use these vegetables! And very tasty. I added a couple of boiled eggs, used dijon mustard and thought it was an awesome dish.

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3 users found this review helpful

Reviewer:

toni

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Ladysmith, British Columbia, Canada

Reviewed: Aug. 17, 2010

This is so yummy. My husband does not like mayo or beets and turned his nose up at it until he tried it. He actually liked it. I love this dish and it is easy to make. I used dijon mustard instead of plain yellow and fresh ground black pepper.

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2 users found this review helpful