You are here

Beet Salad

Beet Salad

Nutrition Facts
  • cal. (kcal) 120
Beet Salad
  • Makes: 4 servings
  • Prep: 15 mins
  • Start to Finish: 1 hr 45 mins
  • Carb Grams Per Serving: 12

Ingredients

  • 2 pounds beets, (5-6 medium)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar, or white-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 stalk celery, finely chopped
  • 1 large shallot, finely chopped

Directions

  1. Preheat oven to 400 degrees F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
  2. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
  3. When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
  4. Tip: MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 120 cal., 7 g total fat (1 g sat. fat), 243 mg sodium, 12 g carb. (3 g fiber), 2 g pro.

Love it? Share now!

Comments

Loading comments...