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.
Nutrition per serving may change if servings are adjusted.
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
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.
Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
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.
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
The ratio of oil to vinegar is off, we thought it was really bland. Too much oil for sure, I’ll have to experiment with the ratio but the salad IMO should not taste like oil
September 18, 2018
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
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
By: Savannah van der Walt
I added a little more vinegar, GREAT RECIPE !!!!!
June 17, 2012
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
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!
Cons: Beet juice everywhere, Hands stained pink, flavor, texture
September 02, 2010
By: EatingWell User
I love this recipe! Very simple, yet very tasty.
September 29, 2009
Even my husband who is not fond of beets enjoyed this one. Roasting is the way to go.