Old Fashion Beet Salad

This simple beet salad recipe uses just a handful of ingredients for a great side dish. Roasted beets add a sweet, earthy flavor.

• 2 pounds beets, (5-6 medium)

• ¼ cup extra-virgin olive oil

• 2 tablespoons white-wine vinegar

• ½ teaspoon Dijon mustard

• ½ teaspoon honey

• ½ teaspoon salt

• Freshly ground pepper, to taste

• 1 stalk celery, finely chopped

• 1 large shallot, finely chopped

Directions

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 them cool.

2. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make the 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.