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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Beets with Shallot Vinaigrette

You can use red or golden beets.

Cooking Light MARCH 2013

  • Yield: Serves 4 (serving size: about 2/3 cup)

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

Preparation

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.

Variation 1

Blood Orange Salad: Prepare base recipe through step 1. 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.

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

Calories 229; Fat 12.3g (sat 1.7g); Sodium 247mg

Variation 2

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 9.9g (sat 1.2g); Sodium 254mg

Variation 3

Toasted Spices: Prepare base recipe through step 1. 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 7.3g (sat 1g); Sodium 218mg

Nutritional Information

Amount per serving
  • Calories: 110
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 17.6g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 253mg
  • Calcium: 30mg
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Beets with Shallot Vinaigrette recipe

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