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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 Preheat oven to 400 degrees. Divide beets between 2 pieces of foil; bring...