This simple yet delicious beet salad rescues beets from bland canned versions.
Beet Salad
Beets are roasted until caramelized, intensifying their natural sweet, earthy flavor. Served over fresh greens with a tangy shallot vinaigrette and toasted walnuts. This salad really lets the flavors of beets shine.
Ingredients
- 2 pounds golden beets (5-6 medium)
- ¼ cup extra-virgin olive oil (some bacon grease works well too)
- 2 tablespoons sherry vinegar, or white-wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- ½ teaspoon salt
- Freshly ground pepper, to taste
- 1 large shallot, finely chopped
- 1/4 cup crushed walnuts
- Little chopped parsley
- Crumbled goat cheese
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 1¼ 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 ½-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
- Nutrition Bonus: Folate (32% daily value)
Carbohydrate Servings: 1
Exchanges: 2½ vegetable, 1½ fat
