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.
Ingredients
- 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
Directions
- 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.
Tips
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
