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.

Follow us to see more useful information, as well as to give us more motivation to update more useful information for you.