Roasted Beet SaladSubmitted by: CARIOLA
2 lbs. fresh beets (about 6 medium)
1 large shallot, finely chopped
1 celery stalk, finely chopped
1/4 cup olive oil
2 TBSP sherry or white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
pepper to taste
Mix together the olive oil, Dijon, honey, salt and pepper for dressing.
When the beets are cool enough to handle, slip off the skins. Cut into 1/2" pieces and place in a large bowl. Add finely chopped celery and shallot and toss to coat well. Serve at room temperature or chilled.
Serving Size: Makes 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CARIOLA.