Active Time:15 minsTotal Time:1 hr 45 minsServings:8Yield:8 servings, 1/2 cup eachJump to Nutrition Facts

Active Time:15 minsTotal Time:1 hr 45 minsServings:8Yield:8 servings, 1/2 cup each

Active Time:15 mins

Active Time:

15 mins

Total Time:1 hr 45 mins

Total Time:

1 hr 45 mins

Servings:8

Servings:

8

Yield:8 servings, 1/2 cup each

Yield:

8 servings, 1/2 cup each

Jump to Nutrition Facts

Jump to recipeBeet Saladmay sound simplistic, but it is anything but mundane. Earthy and antioxidant-rich beets are roasted to perfection, which helps bring out their natural sugars. Then, they are tossed with crunchy celery, fragrant shallots and a tangy honey mustard vinaigrette that will knock your socks off. This entire salad is dripping with healthy nutrients to fight inflammation, benefit your heart and maintain good digestive health. Keep reading for our expert tips on how to shop for beets, what to do about beet stains and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Whenshopping for beets, look for ones that are firm, without any markings on the skin. If the beet greens are still attached, the leaves should be bright in color and crisp. They’re a bonus: You can use raw greens in salads or sauté or braise them.After the beets are roasted and cooled, wear disposable gloves to protect your skin from staining and consider cutting them on a plastic board rather than staining your favorite wooden cutting board.To remove beet stains, sprinkle coarse salt over the board and use a halved lemon to scrub it. Allow the cutting board to sit for a few minutes before rinsing.We chose red beets for this salad because they have a sweeter flavor than other beet varieties. However, you can also use golden beets, pink Chioggia beets or a mixture. These alternatives tend to stain less than red beets, making them a cleaner option for cooking if that is a concern.This salad is best when assembled right before serving it—and there is no need to toss it.Nutrition NotesBeetsare a polarizing vegetable—typically you love them or you don’t. If you’re convinced you don’t like them, try roasting them, as it deepens and sweetens the flavor of the beets. Beets are a unique vegetable in that they contain a large of amount of nitrates, which is converted into nitric oxide in the body. This helps open up the blood vessels and allows blood to flow more freely, lowering blood pressure—great for your heart health.Beets are loaded with fiber, folate and potassium, which may help reduce your blood pressure. You’ll also get some plant protein and cancer-fighting antioxidants called betalains, which also help reduce inflammation. With that said beets might not be for everyone. If you’re prone to gout, beets may trigger a flare-up due to their oxalates, which increase uric acid levels in the body.Celeryoften appears in a supporting role in a recipe. That should not diminish the nutrition in celery. It is a good source of vitamin K, which is essential for healthy blood clotting—however, if you are on blood thinning medication, this nutrient needs to be monitored. Celery is also a hydrating vegetable. That’s right: We don’t only get water from fluids, but also from foods—so add some celery to your next salad to help add more hydration to your meals.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

Jump to recipe

Beet Saladmay sound simplistic, but it is anything but mundane. Earthy and antioxidant-rich beets are roasted to perfection, which helps bring out their natural sugars. Then, they are tossed with crunchy celery, fragrant shallots and a tangy honey mustard vinaigrette that will knock your socks off. This entire salad is dripping with healthy nutrients to fight inflammation, benefit your heart and maintain good digestive health. Keep reading for our expert tips on how to shop for beets, what to do about beet stains and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Whenshopping for beets, look for ones that are firm, without any markings on the skin. If the beet greens are still attached, the leaves should be bright in color and crisp. They’re a bonus: You can use raw greens in salads or sauté or braise them.After the beets are roasted and cooled, wear disposable gloves to protect your skin from staining and consider cutting them on a plastic board rather than staining your favorite wooden cutting board.To remove beet stains, sprinkle coarse salt over the board and use a halved lemon to scrub it. Allow the cutting board to sit for a few minutes before rinsing.We chose red beets for this salad because they have a sweeter flavor than other beet varieties. However, you can also use golden beets, pink Chioggia beets or a mixture. These alternatives tend to stain less than red beets, making them a cleaner option for cooking if that is a concern.This salad is best when assembled right before serving it—and there is no need to toss it.Nutrition NotesBeetsare a polarizing vegetable—typically you love them or you don’t. If you’re convinced you don’t like them, try roasting them, as it deepens and sweetens the flavor of the beets. Beets are a unique vegetable in that they contain a large of amount of nitrates, which is converted into nitric oxide in the body. This helps open up the blood vessels and allows blood to flow more freely, lowering blood pressure—great for your heart health.Beets are loaded with fiber, folate and potassium, which may help reduce your blood pressure. You’ll also get some plant protein and cancer-fighting antioxidants called betalains, which also help reduce inflammation. With that said beets might not be for everyone. If you’re prone to gout, beets may trigger a flare-up due to their oxalates, which increase uric acid levels in the body.Celeryoften appears in a supporting role in a recipe. That should not diminish the nutrition in celery. It is a good source of vitamin K, which is essential for healthy blood clotting—however, if you are on blood thinning medication, this nutrient needs to be monitored. Celery is also a hydrating vegetable. That’s right: We don’t only get water from fluids, but also from foods—so add some celery to your next salad to help add more hydration to your meals.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

Beet Saladmay sound simplistic, but it is anything but mundane. Earthy and antioxidant-rich beets are roasted to perfection, which helps bring out their natural sugars. Then, they are tossed with crunchy celery, fragrant shallots and a tangy honey mustard vinaigrette that will knock your socks off. This entire salad is dripping with healthy nutrients to fight inflammation, benefit your heart and maintain good digestive health. Keep reading for our expert tips on how to shop for beets, what to do about beet stains and more!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

beets and celery resting on a wooden cutting board

Cook Mode(Keep screen awake)Ingredients2poundsbeets, (5-6medium)¼cupextra-virgin olive oil2tablespoonssherry vinegar, or white-wine vinegar½teaspoonDijon mustard½teaspoonhoney½teaspoonsaltFreshly ground pepper, to taste1stalkcelery, finely chopped1largeshallot, finely chopped

Cook Mode(Keep screen awake)

Ingredients

2poundsbeets, (5-6medium)

¼cupextra-virgin olive oil

2tablespoonssherry vinegar, or white-wine vinegar

½teaspoonDijon mustard

½teaspoonhoney

½teaspoonsalt

Freshly ground pepper, to taste

1stalkcelery, finely chopped

1largeshallot, finely chopped

Directions

Preheat oven to 400˚F. Divide 2 pounds of 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 them cool.

three red beets on top of crumpled aluminum foil

Meanwhile, whisk 1/4 cup oil, 2 tablespoons vinegar, 1/2 teaspoon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt and pepper in a small bowl to make the dressing.

overhead shot of a metal bowl with yellow dressing in the bottom and a hand holding a whisk over it

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 1 celery stalk, 1 shallot and the dressing; toss to coat well. Serve at room temperature or chilled.

To make aheadThe beets and dressing can be prepared up to 2 days before assembling the salad and kept in the refrigerator. After cooking the beets, let them cool before adding them to an airtight container. Store the dressing separately.

To make ahead

The beets and dressing can be prepared up to 2 days before assembling the salad and kept in the refrigerator. After cooking the beets, let them cool before adding them to an airtight container. Store the dressing separately.

overhead shot of cubed beet salad on a white plate

Frequently Asked Questions

If you’re a strict vegan, no, this recipe is not vegan due to the honey. But if you’re a vegan who includes honey in their diet—and you like beets—then this is a great recipe for you.

Cut off the beet greens to prepare them for roasting, leaving at least 1 inch of stem attached. 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.

Sherry vinegar is a key ingredient in Spanish and French cuisine, made from fortified white wine in the Sherry Triangle around Cádiz, Spain. It has a less acidic, warm, fruity flavor compared to the sweeter, more acidic white-wine vinegar. You can substitute sherry vinegar for white-wine vinegar in recipes without noticeable differences. Once opened, sherry vinegar lasts 2 to 5 years if stored properly, while white-wine vinegar lasts 2 to 3 years under similar conditions.

This simple salad can be prepared for a weeknight dinner and pairs well with many main dishes, includingSpinach-Stuffed Chicken Breasts,Pork Chops with Balsamic Sweet Onions,Skillet Lemon-Pepper SalmonandMontreal-Style Hanger Steak & Sweet Potato Frites.

The assembled beet salad and dressing can be stored for about 3 days in the refrigerator in an airtight container. If you think you might have leftovers, it’s better to dress each salad separately and keep the remaining dressing in its own container. This will prevent a soggy salad.

EatingWell Magazine, Fall 2003

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Nutrition Facts(per serving)120Calories7gFat13gCarbs2gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Jan Valdez,

andLinda Frahm

Linda Frahm