Beet Salad

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Source: Food Network

15 min
1 hour, 30 min
Beet Salad

This refreshing salad is the perfect side dish as summer comes to an end. It offers many flavors for your palette. With just 121 calories per serving, this salad is also healthy! Beets are known to boost your cardiovascular health.


2 lb beets (5-6 medium) 1/4 cup extra-virgin olive oil 2 tbsp sherry vinegar (white-wine) 1/2 tsp Dijon mustard 1/2 tsp honey 1/2 tsp salt freshly ground pepper (taste) 1 stalk celery (finely chopped) 1 shallot (finely chopped)


1. Preheat oven to 400F. 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.


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