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.
Recipe from EatingWell
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
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.
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.
Per Serving: cal. (kcal) 120, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 2, sodium (mg) 243, Potassium (mg) 404, Vegetables () 2.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet