Looking for a healthy side dish!
This simple beet salad recipe uses just a handful of ingredients to create a colorful side dish.
Roasted beets add a sweet, earthy and aromatic flavor.
This simple salad can be prepared for a weeknight dinner or for the upcoming holidays & pairs well with chicken or pork.
Ingredients
2 pounds beets, (5-6 medium sized)
1/4 cup 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 degrees. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are tender (about 1 hour)
Unwrap beets and let cool
Meanwhile whisk oil, vinegar, mustard honey, salt & 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 celery, shallot and the dressing; toss to coat well.
Serve at room temperature or chilled. Refrigerate in container for up to 2 days
Enjoy!!