Beet Salad

Name: Beet Salad
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 105
Cuisine: Global
Ingredients: 907 grams beets, (5-6 medium); 1 stalk celery, finely chopped; 1 teaspoons Dijon mustard; 1 teaspoons honey; 59 milliliters extra-virgin olive oil; 105 servings Freshly ground pepper, to taste; 1 teaspoons salt; 1 large shallot, finely chopped; 2 Tbsps sherry vinegar, or white-wine vinegar

You can never have too many side dish recipes, so give Beet Salad a try. This recipe serves 105. Watching your figure? This gluten free, dairy free, and primal recipe has 9 calories, 0g of protein, and 1g of fat per serving. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes. A mixture of salt, celery, white-wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 400F. 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.Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.When the beets are cool enough to handle, slip off the skins.

Ingredients you will need

Salt And Pepper