Ingredients Jump to Instructions ↓

  1. 2 pounds beets, (5-6 medium)

  2. 1/4 cup extra-virgin olive oil

  3. 2 tablespoons sherry vinegar, or white-wine vinegar

  4. 1/2 teaspoon Dijon mustard

  5. 1/2 teaspoon honey

  6. 1/2 teaspoon salt Freshly ground pepper, to taste

  7. 1 stalk celery, finely chopped

  8. 1 large shallot, finely chopped

Instructions Jump to Ingredients ↑

  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 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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