Ingredients:
2 pounds beets, (5-6 medium)
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar, or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon salt
Freshly ground pepper, to taste
1 stalk celery, finely chopped
1 large shallot, finely chopped
Steps to Make It:
Step 1: Preheat oven to 400˚F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool.
Step 2: Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
Step 3: When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
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