Beet and Shallot Salad



Serving size

about 1 cup
90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftover salad should be stored tightly covered in the refrigerator and consumed within 48 hours.


1 pound Beets, raw
16 Tbsp. chopped Shallots, raw (peeled)
1 tsp. Olive oil
1/2 tsp. Lemon zest
2 tsp. or 1 packet Coarse ground mustard
1/4 tsp. Salt
1 tsp. Fresh thyme
1/8 cup Pine nuts (pignoles)


Preheat the oven to 325°F.

Scrub the beets and wrap each in foil. Place in the oven.

Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven.

Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.

When cool, peel the beets and cut into 1/3 inch dice. Place in a medium mixing bowl.

Add the shallots and any liquid in the bottom of the pan they were roasted in.

Add the lemon zest, mustard, salt, pepper, thyme and pine nuts. Toss well and chill before serving.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This salad was inspired by one that I had in a restaurant. That salad, however, had roasted fennel instead of shallots and the flavors didn’t quite meld together. The umami flavor of the roasted shallots balances the beets well and it all goes well with the lemon thyme mustard sauce.

"We lived very simply - but with all the essentials of life well understood and provided for - hot baths, cold champagne, new peas and old brandy."

Winston Churchill