Simple celery, red onion, and beet salad has great flavor and can be made in advance. The simple vinaigrette is flavored with dill. Plan ahead to roast the beets in the oven.
Prep Time: 15 minutes
Ingredients:
- 1 pound whole roasted beets, cut in half lengthwise, then sliced across into 1/8-inch-thick pieces
- 9 to 10 stalks celery (1 small head), peeled with a vegetable peeler,cut on the diagonal into 1/8-inch-thick pieces
- 1 small red onion (4 ounces), peeled and cut in half lengthwise, then sliced across into 1/8-inch-thick pieces
- 1/4 cup fresh lemon juice
- 1/2 bunch (3/4 ounce) fresh dill, stems removed and fronds coarsely chopped (about 1/4 cup)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 Tablespoons canola or other neutral oil
Preparation:
Put beets, celery, and red onion in a medium bowl.In a smaller bowl, combine the lemon juice, dill, salt, pepper, and oil. Pour dill mixture over beet combination. Mix with a spoon until all ingredients are well coated and combined. Serve slightly chilled but not cold.
If made ahead - up to 3 days - remove from the refrigerator a half hour before serving.
Yield: 5 cups, serves 6 to 8 as a side dish or a first course
Recipe Source: Roasting: A Simple Art by Barbara Kafka (William Morrow)
Reprinted with permission.
