Beet Salad

1. Preheat oven to 400 degrees 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.

Tips

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

Per serving: 119 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

Nutrition Bonus: Folate (32% daily value).

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

Contributed by: EatingWell.com

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.