Beet Salad Recipe
Nutritional Info (Per serving):
Calories: 120, Saturated Fat: 1g, Sodium: 243mg, Dietary Fiber: 3g, Total Fat: 7g, Carbs: 12g, Cholesterol: 0mg, Protein: 2g
Prep Time: 15 mins
Cook Time: 1 h 15 mins
Total Time: 1 h 30 mins
Ingredients
2 pounds beets, (5-6 medium) 1/4 cup(s) oil, olive, extra virgin 2 tablespoon vinegar, sherry, or white-wine vinegar 1/2 teaspoon mustard, Dijon 1/2 teaspoon honey 1/2 teaspoon salt pepper, black ground, freshly ground, to taste 1 stalk(s) celery, finely chopped 1 large shallot(s), finely chopped Recipe Tip:
If you can find it, organic raw honey is your best bet.
Preparation
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.
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.
Nutritional Info (Per serving):
Calories: 120, Saturated Fat: 1g, Sodium: 243mg, Dietary Fiber: 3g, Total Fat: 7g, Carbs: 12g, Cholesterol: 0mg, Protein: 2g
Prep Time: 15 mins
Cook Time: 1 h 15 mins
Total Time: 1 h 30 mins
Ingredients
2 pounds beets, (5-6 medium) 1/4 cup(s) oil, olive, extra virgin 2 tablespoon vinegar, sherry, or white-wine vinegar 1/2 teaspoon mustard, Dijon 1/2 teaspoon honey 1/2 teaspoon salt pepper, black ground, freshly ground, to taste 1 stalk(s) celery, finely chopped 1 large shallot(s), finely chopped Recipe Tip:
If you can find it, organic raw honey is your best bet.
Preparation
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.
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.
