Beet Salad
Recipe 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 Time:
15 mins
Total Time:
1 hr 45 mins
Ingredients
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2 poundsbeets, (5-6 medium)see savings
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1/4 cupextra-virgin olive oilsee savings
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2 tablespoonssherry vinegar, or white-wine vinegarsee savings
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1/2 teaspoonDijon mustardsee savings
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1/2 teaspoonhoneysee savings
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1/2 teaspoonsaltsee savings
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Freshly ground pepper, to tastesee savings
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1 stalkcelery, finely choppedsee savings
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1large shallot, finely choppedsee savings
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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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Per serving: 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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