Roasted Beet Salad

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

Preheat oven to 400. ash beets and divide between two pieces of foil; fold into packets and bake for approx 1 hr 15 minutes or until beets are tender to knife point. Allow to cool and slip off skins. Chop into 1/2" pieces and place in large bowl.

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

Add celery and shallots to beets and mix in dressing. Serve at room temp or chilled.

Serving Size: makes 6 servings, approx. 1/2 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user CARIOLA.