Beet Salad

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

Directions

1. Preheat oven to 400˚F.
2. Divide beets between 2 pieces of foil. Bring the edges of the foil together and crimp to make packets.
3. Roast until the beets are tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool.
4. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make the dressing.
5. When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl.
6. Add celery, shallot and the dressing; toss to coat well.
7. Serve at room temperature or chilled.