By: EatingWell

Servings: 8

Yield: 8 servings, 1/2 cup each

Total Time: 1 3/4 hours

Prep Time: 15 minutes

To Make Ahead: Cover and refrigerate for up to 2 days.

Recipe Description:

It's time we rescued beets from our childhood nightmares—when they were
little better than bland wedges scooped out of a can. Roasted beets are
delightful, sweet but very earthy and aromatic—great for a side salad.

Recipe Ingredients:

1. 2 pounds beets (5-6 medium)
2. 1/4 cup extra-virgin olive oil
3. 2 tablespoons sherry vinegar or white-wine vinegar
4. 1/2 teaspoon Dijon mustard
5. 1/2 teaspoon honey
6. 1/2 teaspoon salt
7. Freshly ground pepper to taste
8. 1 stalk celery, finely chopped
9. 1 large shallot, finely chopped

Recipe Steps:

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

Recipe Nutrition:

Per serving:
120 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0
mg cholesterol; 12 g carbohydrates; 2 g protein; 3 g fiber; 243 mg
sodium; 404 mg potassium

Nutrtion Bonus: Folate (32% daily value).

1 Carbohydrate Servings

Exchanges: 2 1/2 vegetable, 1 1/2 fat