This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish.
Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
Beet Saladmay sound simplistic, but it is anything but mundane.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Earthy and antioxidant-rich beets are roasted to perfection, which helps bring out their natural sugars.
Unwrap the beets and let them cool.
When the beets are cool enough to handle, slip off the skins.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Cut into 1/2-inch cubes and place in a large bowl.
Add 1 celery stalk, 1 shallot and the dressing; toss to coat well.
Serve at room temperature or chilled.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
After cooking the beets, let them cool before adding them to an airtight container.
Store the dressing separately.
Cut off the beet greens to prepare them for roasting, leaving at least 1 inch of stem attached.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Gently scrub the beets with a vegetable brush under cold water to remove dirt and debris.
Dry them with a towel to remove excess moisture.
Trim off the taproots, the long, thin root hanging from the bottom of the beets.
It has a less acidic, warm, fruity flavor compared to the sweeter, more acidic white-wine vinegar.
you could substitute sherry vinegar for white-wine vinegar in recipes without noticeable differences.
This will prevent a soggy salad.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
