- 2 lbs. fresh beets (5-6 medium)
- 1/4 cup olive oil
- 2 Tbsp. white-wine vinegar
- 1/2 tsp. Dijon mustard
- 1/2 tsp. honey
- 1/2 tsp. salt
- pepper to taste
- 1 stalk finely chopped celery
- 1 large finely chopped shallot
Preheat oven to 400 degrees. 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 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.