Beet Salad

http://www.eatingwell.com/recipes/beet_salad.html

From EatingWell:  Fall 2003

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.

8 servings, 1/2 cup each | Active Time: 15 minutes | Total Time: 1 3/4 hours

Ingredients

• 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

Preparation

1. Preheat oven to 400°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.

Nutrition

Per serving : 120 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 12 g Carbohydrates; 2 g Protein; 3 g Fiber; 243 mg Sodium; 404 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 1/2 vegetable, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.