Beet Salad 💡

Week 8

This recipe uses a secret time-saving trick … PREcooked beets! You can find them right in your grocery produce section.

Or, you can buy fresh beets and roast them yourself – just scrub them, place in a foil packet, and roast until tender at 400ºF/200ºC for 45-60 minutes. 

Either way, this recipe is a winner and is great chilled or at room temperature!

Beet Salad

(serves 4)

  • 6 medium beets
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • ½ tsp sea salt
  • Freshly ground pepper, to taste

Cut the beets into ½-inch (1 cm) cubes and place in a large serving bowl along with the carrot and celery.

In a small bowl, whisk together the oil, vinegar, mustard, honey, sea salt, and pepper. Pour over the beets and toss until the veggies are fully coated. Enjoy!