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Beet Salad

Fall 2003

Your rating: None Average: 4 (21 votes)

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.



READER'S COMMENT:
"I love this recipe! Very simple, yet very tasty. "
Beet Salad Recipe

Makes: 8 servings, 1/2 cup each

Active Time:

Total Time:

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.

Tips & Notes

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

Nutrition

Per serving: 120 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 243 mg sodium; 404 mg potassium.

Nutrition Bonus: Folate (32% daily value).

Carbohydrate Servings: 1

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


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