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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 2 pounds beets (5 to 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
Preheat the oven to 400 degrees F. Divide the beets between 2 pieces of foil; bring the 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 the oil, vinegar, mustard, honey, salt and pepper in a small bowl to make the 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 the celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
120 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 243mg sodium; 12g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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