Rating: 4 stars
9 Ratings
  • 5 star values: 6
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  • 1 star values: 1

This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.

EatingWell Magazine, Fall 2003


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

1/2 cup
120 calories; protein 2g; carbohydrates 12.5g; dietary fiber 3.3g; sugars 8.3g; fat 7.2g; saturated fat 1g; vitamin a iu 139.3IU; vitamin c 6.3mg; folate 127.7mcg; calcium 22.8mg; iron 1mg; magnesium 28.1mg; potassium 404.3mg; sodium 242.7mg.

2 1/2 vegetable, 1 1/2 fat