Beet Salad

Beet Salad

SheKnows
  • Prep: 15 min
  • Cook Time: 1 hr 30 min
  • Total: 1 hr 45 min
  • Serving: 8

Beet lovers will rejoice with refreshing Beet Salad.

Ingredients

  • 2 pounds beets
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • fresh ground pepper to taste
  • 1 stalk celery, finely chopped
  • 1 large shallot, finely chopped

Directions

  1. Preheat oven to 400 degrees F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap beets and let cool.
  2. Meanwhile whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
  3. When beets are cool enough to handle, slip off 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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