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. Source: EatingWell Magazine, Fall 2003

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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 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.

Tips

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

Nutrition Facts

119 calories; 7.2 g total fat; 1 g saturated fat; 243 mg sodium. 404 mg potassium; 12.5 g carbohydrates; 3.3 g fiber; 8 g sugar; 2 g protein; 139 IU vitamin a iu; 6 mg vitamin c; 128 mcg folate; 23 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1