Beet Salad

Beet Salad

7 Reviews
From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


  • Active

  • Ready In

  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 1¼ 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 ½-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 information

  • Serving size: ½ cup
  • Per serving: 119 calories; 7 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 128 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 139 IU vitamin A; 6 mg vitamin C; 23 mg calcium; 1 mg iron; 243 mg sodium; 404 mg potassium
  • Nutrition Bonus: Folate (32% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

Reviews 7

September 18, 2018
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By: pearl99
I had some garden beets to use and went looking for beet salad. I love beets and this is a great salad, tasty with good flavors. I tried it again with adding a little mayonnaise- I sometimes just roast beets and top with mayo, so that was a natural for me. Also very good (to me) with mayo added to the recipe.
March 06, 2018
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By: MustluvDogs
I loved this salad, used low sodium canned beets instead of roasting my own. Not sure why the one lady rated a one star as this recipe is simple and very good. If you don't like beets this is not for you, otherwise this is spectacular!
February 03, 2018
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By: Savannah van der Walt
I added a little more vinegar, GREAT RECIPE !!!!!
June 17, 2012
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By: EatingWell User
Nice summer side! I made this, omitting the celery and shallot, as a way to use some local beets I'd picked up. I love beets, and adorned with this easy mustard vinaigrette, they're wonderful. Alongside a summer dinner, they're great. Pros: Simple, tasty. Cons: Purple hands, but not fault of the recipe!
December 10, 2011
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By: Geminibabi
Terrible attempt at enjoying beets! We attempted to make this on Thanksgiving, and although the color was beautiful. the flavor was horrible. Not a good attempt at getting my family to try new things. I will not be making this again! Pros: NONE! Cons: Beet juice everywhere, Hands stained pink, flavor, texture
September 02, 2010
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By: EatingWell User
I love this recipe! Very simple, yet very tasty.
September 29, 2009
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By: alexandra.west
Even my husband who is not fond of beets enjoyed this one. Roasting is the way to go.
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