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Beet Salad

From: EatingWell

It's time we rescued beets from our childhood nightmares--when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic--great for a side salad.

Servings: 8 servings, 1/2 cup each
Prep: 15 mins
Total: 1 hr 45 mins
Rated : Not yet rated
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
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition Facts
Calories 120, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 243 mg, Carbohydrate 12 g, Fiber 3 g, Protein 2 g, Potassium 404 mg. Exchanges: Vegetable 2.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

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