Beet Salad Recipe

Community Recipe from


  • 2 pound(s) beets, (5-6 medium)
  • 1/4 oil, olive, extra-virgin
  • 2 tablespoon(s) vinegar, sherry, or white-wine
  • 1/2 mustard, Dijon
  • 1/2 teaspoon(s) honey
  • 1/2 teaspoon(s) salt
  • dash(es) pepper, black ground, freshly ground, to taste
  • 1 stalk(s) celery, finely chopped
  • 1 stalk(s) shallot(s), finely chopped


  1. Preparation

  2. 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.

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

  4. 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.
October 2013

This recipe is a personal recipe added by organizingfool and has not been tested or endorsed by MyRecipes.

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