2 lb beets (5-6 medium) 1/4 cup extra-virgin olive oil 2 tbsp sherry vinegar (white-wine) 1/2 tsp Dijon mustard 1/2 tsp honey 1/2 tsp salt freshly ground pepper (taste) 1 stalk celery (finely chopped) 1 shallot (finely chopped)
1. Preheat oven to 400F. 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. 2. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing. 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.