Beet salad

Indulge in a flavorful mix of earthy beets, crisp greens, tangy vinaigrette, and crunchy nuts. This vibrant salad is a culinary delight!

Ingredients:

• 910g beets, (5-6 medium)
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar, or white-wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ½ teaspoon salt
• Freshly ground pepper, to taste
• 1 stalk celery, finely chopped
• 1 large shallot, finely chopped

Instructions:

1. Preheat the oven to 200 °C. Split the beets into 2 separate foil pieces; fold the edges together and seal to create packets. Bake until the beets are slightly soft when pierced with a knife, approximately 1 1/4 hours. Uncover the beets and allow them to cool.
2. Photography by: Morgan Hunt Glaze, Styling by: Julian Hensarling, Props by: Shell Royster
3. Meanwhile, mix together oil, vinegar, mustard, honey, salt, and pepper in a small bowl to prepare the dressing.
4. Photography by: Morgan Hunt Glaze, Styling by: Julian Hensarling, Props by: Shell Royster
5. Once the beets have cooled down, peel off the skins. Cut them into 1/2-inch cubes and place them in a large bowl. Add celery, shallot, and the dressing; mix well to coat. Serve either at room temperature or chilled.
6. Photography by: Morgan Hunt Glaze, Styling by: Julian Hensarling, Props by: Shell Royster
7. Photography by: Morgan Hunt Glaze, Styling by: Julian Hensarling, Props by: Shell Royster

Summary:

• Calories: 956 kcal
• Fat: 56 g
• Protein: 17 g
• Carbs: 107 g
• Potassium: 3371 mg
• Magnesium: 237 mg