Roasted Beet & Celery Salad with Honey-Mustard Dressing

Roasted Beet & Celery Salad with Honey-Mustard Dressing

120 mins
easy
6 servings

A vibrant and flavorful salad featuring roasted beets, crunchy celery, and a tangy honey-mustard dressing. Perfect for a light lunch or a side dish.

BeetSaladVegetarian

Equipment Needed

  • Mixing Bowls
  • Oven
  • Whisk

Ingredients

  • 2.00 poundsBeets(Choose medium-sized beets for even cooking.)
  • 0.25 cupOlive Oil(Use extra virgin olive oil for best flavor.)
  • 2.00 tablespoonsSherry Vinegar(Or white wine vinegar.)
  • 0.50 teaspoonDijon Mustard(Adds a nice tang.)
  • 0.50 teaspoonHoney(Adjust to taste.)
  • 0.50 teaspoonSalt(Season to taste.)
  • 1.00 pinchBlack Pepper(Freshly ground for best flavor.)
  • 1.00 stalkCelery(Finely chopped.)
  • 1.00 largeShallots(Finely chopped.)

Instructions

1

Preheat oven to 400°F (200°C).

Estimated time: 5 minutes

2

Wrap each beet individually in foil, ensuring it's sealed tightly.

Estimated time: 5 minutes

3

Roast for 1 hour and 15 minutes, or until tender.

Estimated time: 75 minutes

4

Let cool slightly, then peel and cube the beets.

Estimated time: 10 minutes

5

Whisk together olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl.

Estimated time: 5 minutes

6

In a large bowl, combine the cubed beets, chopped celery, and shallots.

Estimated time: 5 minutes

7

Pour the dressing over the salad and toss gently to coat.

Estimated time: 5 minutes

8

Serve at room temperature or chilled.

Estimated time: 5 minutes

9

Garnish with fresh herbs (optional).

Estimated time: 2 minutes

10

Enjoy!

Estimated time: 1 minutes