Beet Salad

Ingredients

• 2 pounds beets (5-6 medium)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or white-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 stalk celery, finely chopped
• 1 large shallot, finely chopped

Directions

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 cool.

Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.

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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