Friday, June 11, 2010

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.

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

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.

Cover and refrigerate for up to 2 days.
Per serving
Calories: 120
Carbohydrates: 12g
Fat: 7g
Protein: 2g
Dietary Fiber: 3g
Saturated Fat: 1g
Monounsaturated Fat: 5g
Cholesterol: 0mg
Potassium: 404mg
Sodium: 243mg
Exchanges: 2 1/2 vegetable, 1 1/2 fat
Carbohydrate Servings: 1

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