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Recipe: Beet Salad

Serves: 8
Source: Food Network


2 lb Organic 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 and Freshly Ground Pepper to Taste
1 Stalk Organic Celery (finely chopped)
1 Organic Shallot (finely chopped)


1. 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 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.

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