Beet Salad

This simple yet delicious beet salad rescues beets from bland canned versions.

Beet Salad

  • Servings: 8 servings

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.


  • 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


  • 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