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Add a photoCompletely different from a warm beet salad. Equally as Yummy.
Red onion is a great substitute for Shallots.
I like tossing in a bit of Toasted Silvered almonds for cold and a bit of Crunch!
Ingredients
- 2 pounds beets, (5-6 medium)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar, or white-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 stalk celery, finely chopped
- 1 large shallot, finely chopped
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 61 | 64% |
| Total Fat 6.9g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 212mg | 9% |
| Potassium 261mg | 7% |
| Total Carbs 7.79g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.58g | 4% |
| Protein 1.27g | 2% |
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