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.
beets, (5-6 medium)
extra-virgin olive oil
sherry vinegar, or white-wine vinegar
Freshly ground pepper, to taste
celery, finely chopped
large shallot, finely chopped
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.
Meanwhile, whisk oil, vinegar
, mustard, honey, salt and pepper in a small bowl to make dressing.
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.
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