October 26, 2010

Roasted Beet Salad with Cherry Vinaigrette

This is a delicious, healthy salad that enhances the natural sweet, earthy flavors of beets. As a bonus, it's a gorgeous red color by the next day!Roasted Beet Salad with Raspberry Vinaigrette
8 beets (about 2 1/2 lbs.)
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
2 Tbsp. cherry balsamic vinegar
1 Tbsp. honey
1 1/2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 425ºF. Leave root and 1 inch of stem on the beets, and scrub them with a brush to remove dirt. Place beets on foil-lined baking sheet. Bake 45 minutes or until tender. Cool. Trim off roots, and rub off skins. Coarsely chop beets. Combine beets, onion and celery in a bowl.

In small bowl, combine remaining ingredients to form a vinaigrette. Pour over beet mixture, and toss gently to coat. Serve at room temperature or chilled. Serves 6.

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