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Beets with Shallot Vinaigrette

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 4 (serving size: about 2/3 cup)
You can use red or golden beets.

Ingredients

  • 1 1/2 pounds halved peeled beets
  • 2 tablespoons sliced shallots
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Nutrition Information

  • calories 110
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 2.9 g
  • carbohydrate 17.6 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 253 mg
  • calcium 30 mg

How to Make It

  1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

  2. Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk. Add beets; toss gently to coat.

  3. Variation 1

  4. Blood Orange Salad: Prepare base recipe through step Section 1 blood orange over a bowl; squeeze to juice. Place sections in a bowl. Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir. Add beets, 2 cups greens, and orange sections; toss. Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.

  5. Serves 4 (serving size: about 3/4 cup)

  6. Calories 229; Fat 3g (sat 7g); Sodium 247mg

  7. Variation 2

  8. Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets. Bring 1/3 cup plus 2 tablespoons water to a boil. Add 1/3 cup couscous; cover. Remove from heat; let stand 5 minutes. Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add beets and couscous. Top with 1/4 cup sliced almonds and 3 tablespoons mint. Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9g (sat 2g); Sodium 254mg

  9. Variation 3

  10. Toasted Spices: Prepare base recipe through step Heat a saucepan over medium-high heat. Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes. Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper. Add beets. Sprinkle with 3 tablespoons cilantro. Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 3g (sat 1g); Sodium 218mg