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 I found a recipe awhile back for Beet-Celery Salad and loved it for several reasons. 

First, it’s SO economical. Beets and celery are nearly free, and only a small amount of dressing is used on the salad.  

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Next, it’s great combo of crunchy and soft textures, with an earthy taste.

Finally, it’s a snap to make, with just three ingredients!

 

Beet-Celery Salad Easy Prep:

 

Slice three stalks of celery hearts into bite-sized pieces, removing any string that may be hanging around!

Make sure you keep the leaves, too! They are an excellent source of flavor.  

Open a can of sliced beets and remove the liquid. Slice the beets in half. 

 

 Beet-Celery Salad Dressing Options: 

There are so many dressing options for this simple salad!

 Drizzle with a vinaigrette dressing of your choice, to taste. I like a light amount of dressing, so a couple of turns around the bowl would be perfect.

 If you wanted, you could serve the Beet-Celery Salad with Italian dressing made in a cruet with olive oil and vinegar.

My aunt would make her own vinaigrette by splashing twice as much olive oil as vinegar into the bowl and adding salt and pepper to taste.

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While this may not be a kid-friendly salad, it’s a winner with adults with virtually any meat entrée.

I don’t know about you, but I like different types of salads, not just the standard green one!

A bonus with this Beet-Celery Salad is that its festive colors are perfect for the holiday season. The red and green will match perfectly with your holiday décor!

(Click here for another red and green, tasty salad option for any meal!) 

(Here’s another salad with unusual ingredients!)  

 

Emily (1)

 

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