Beet Salad

9 Ratings
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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.

Bruce Weinstein & Mark Scarbrough
EatingWell Magazine, Fall 2003

Gallery

Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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How to Prepare Beets for Roasting

When shopping for beets, look for beets that are firm to the touch, without cuts or dents in the skin. If the beet greens are still attached, look for leaves that are bright in color and crisp. Cut off beet greens to prepare the beets for roasting, leaving at least 1 inch of stem attached. Gently scrub them with a vegetable brush under cold water to remove dirt and debris. Dry the beets with a towel to remove excess moisture. Trim off the taproot, the long, thin root hanging from the bottom of the beet.

How to Remove Beet Stains

Beets are sources of natural dyes and will stain anything they touch, including your cutting boards, kitchen linens and hands. Handle them appropriately. After the beets are roasted, you can wear gloves to protect your skin from staining when cutting them on a cutting board. If you experience beet stains, they won't be permanent as long as you work quickly. To remove beet stains from your cutting board, sprinkle coarse salt over the board and use a halved lemon to scrub the board. Allow the cutting board to sit for a few minutes before rinsing off and running it through the dishwasher. To learn more, check out our expert tips on how to get beet stains out of clothes, skin and cutting boards.

What to Serve with Beet Salad

This simple salad can be prepared for a weeknight dinner and pairs well with many main dishes, including Spinach-Stuffed Chicken Breasts, Pork Chops with Balsamic Sweet Onions, Skillet Lemon-Pepper Salmon and Montreal-Style Hanger Steak & Sweet Potato Frites.

Serve beet salad alongside vegetarian main dishes like Cheesy Polenta with Roasted Eggplant & Red Pepper Sauce, Sheet-Pan Spiced Chickpeas & Sweet Potatoes with Herby Yogurt, Farro Risotto with Mushrooms & Greens and Caprese Stuffed Portobello Mushrooms.

Additional reporting by Jan Valdez

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.

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  • 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.

To make ahead

Refrigerate in an airtight container for up to 2 days.

Nutrition Facts

Serving Size:
1/2 cup
Per Serving:
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.
Exchanges:

2 1/2 vegetable, 1 1/2 fat
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