Beet Salad

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Beet Salad

Beet Salad

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.

Serves 8

Prep Time 15 min

Total Time 105 min.


  • 2 pounds beets, (5-6 medium)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon 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

Cooking Directions

Step 1

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.

Step 2

Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.

Step 3

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.