01 Sep Deborah’s Kitchen: My Favorite Beet Salad

• 2 pound(s) beets, medium-size
• 1/4 cup(s) extra-virgin olive oil
• 2 tablespoon(s) sherry vinegar or white-wine vinegar
• 1/2 teaspoon(s) Dijon mustard
• 1/2 teaspoon(s) honey
• 1/2 teaspoon(s) salt
• Freshly ground pepper to taste
• 1 stalk(s) celery, finely chopped
• 1 large shallot, finely chopped

Directions

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.

Tips & Techniques

Cover and refrigerate for up to 2 days.

Recipe from www.delish.com