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Beet Salad

  • 15 m
  • 1 h 45 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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