September 8th, 2024
Recipes
Golden Beet and Celery Salad
Valentina P
- Difficulty
•
- Time 35"
Tender roasted beets, crunchy celery, radish, and fresh parsley in a simple olive oil vinaigrette. Roast the beets ahead of time and this dish comes together in about 10 minutes. Bonus: Some studies have shown that beets can naturally reduce blood pressure, improve stamina, detox the liver, and promote regularity.
How To MakeDiet Type: Plant-based
Shopping List
- 3 large yellow (or red) beet bulbs (about 12 to 16 ounces)
- 1 celery stalk, thinly sliced
- 1/2 bunch radish, thinly sliced (about 4 radishes)
- 1/4 cup fresh parsley, chopped
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- black pepper, to taste
Instructions
- Step 1: Preheat oven to 410 degrees Fahrenheit.
- Step 2: Cut off any top stems on the beets and peel the bulbs (any beet greens can also be cooked in a pan like spinach). Halve or quarter the beets so that each piece is about the size of a lime. Wrap each beet piece individually in foil and place on a lined baking sheet.
- Step 3: Roast the beets until they are fork tender, about 30 to 35 minutes. Remove from the oven, carefully unwrap, and cool. Cut the cooled beets into 1 inch pieces.
- Step 4: Add the chopped beets, celery, radish, parsley, olive oil, apple vinegar, salt, and pepper to a mixing bowl. Stir to combine.
- Serve: Enjoy at room temperature or slightly chilled.
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What you should eat next
Golden Beet and Celery Salad
PT35M 3 large yellow (or red) beet bulbs (about 12 to 16 ounces) 1 celery stalk, thinly sliced 1/2 bunch radish, thinly sliced (about 4 radishes) 1/4 cup fresh parsley, chopped 1 1/2 tablespoons extra virgin olive oil 1 1/2 tablespoons apple cider vinegar 1/4 teaspoon salt black pepper, to taste Paleo Vegan 4 Servings
Ingredients:
