Beet Salad

Beet Salad

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.

From EatingWell: Fall 2003
Yield: 8 servings, 1/2 cup each
Active Time: 15 minutes
Total Time: 1 3/4 hours


  1. 2 pounds beets, (5-6 medium)
  2. 1/4 cup extra-virgin olive oil
  3. 2 tablespoons sherry vinegar, or white-wine vinegar
  4. 1/2 teaspoon Dijon mustard
  5. 1/2 teaspoon honey
  6. 1/2 teaspoon salt
  7. Freshly ground pepper, to taste
  8. 1 stalk celery, finely chopped
  9. 1 large shallot, 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 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


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

Nutrition Bonus: Folate (32% daily value).

1 Carbohydrate Serving

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