Roasted Beet Salad

2 lbs. fresh beets (about 6 medium)
1 large shallot, finely chopped
1 celery stalk, finely chopped
1/4 cup olive oil
2 TBSP sherry or white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
pepper to taste

Wash the beets and divide them between two pieces of foil. Fold into packets and cook in preheated 400-degree oven for about 1 hr 15 minutes, or until beets are tender when touched with the tip of a knife. Allow to cool.

Mix together the olive oil, Dijon, honey, salt and pepper for dressing.

When the beets are cool enough to handle, slip off the skins. Cut into 1/2" pieces and place in a large bowl. Add finely chopped celery and shallot and toss to coat well. Serve at room temperature or chilled.



Serving Size: Makes 6 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CARIOLA.