Beet Salad

2 pounds (5-6 medium) beets One-fourth cup olive oil, extra-virgin 2 teaspoons white wine vinegar or sherry vinegar Half a teaspoon mustard Dijon Half a teaspoon of honey Half a teaspoon of salt To flavor, freshly ground pepper 1 stalk celery, sliced finely 1 shallot, large, sliced finely  


Step - 1

Preheating the oven to 400 degrees Fahrenheit. Spread the beets between two pieces of foil and create packages by crimping the edges.  

Roast for 1 1/4 hours, or until the beets are just tender when pierced with a knife. Unwrap and allow the beets to chill.  

Step - 2

In a small bowl, combine oil, vinegar, mustard, honey, salt, and pepper to create the dressing.  

Step - 3

Once the beets have cooled to a comfortable temperature, remove the coverings. Proceed to transfer the 1/2-inch cubes to a sizable receptacle.  

Step - 4

Toss in the celery, shallot, and dressing to thoroughly moisten. Serve refrigerated or at room temperature.  

Step - 5

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