Beet Salad This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.


1 hr 45 mins




  • 2 pounds beets, (5-6 medium)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar, or white-wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 large shallot, finely chopped
  • 1 stalk celery, finely chopped


    Step 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.

    Step 2

    Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.

    Step 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

Serving Size: 1/2 cup Per Serving: 120 calories; protein 2g; carbohydrates 12.5g; dietary fiber 3.3g; sugars 8.3g; fat 7.2g; saturated fat 1g; vitamin a iu 139.3IU; vitamin c 6.3mg; folate 127.7mcg; calcium 22.8mg; iron 1mg; magnesium 28.1mg; potassium 404.3mg; sodium 242.7mg. Exchanges:

2 1/2 vegetable, 1 1/2 fat


Please enter your comment!
Please enter your name here