Beet Salad

Roasting the beets takes a little time, but it's all hands-off time.  The dressing comes together in minutes and then you're done.  Make a double batch so you have plenty for leftovers!

Beet Salad

Ingredients

• olive oil, for roasting
• 2 lb. beets
• 1/4 cup olive oil
• 3 Tbsp. white balsamic vinegar
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1 stalk celery, minced
• 1 shallot, minced
• salt & pepper, to taste

Serves 4 - 6
Cook time: 45 minutes

Preheat oven to 425.  Trim beets and toss in olive oil, salt and pepper.  Roast beets in foil packets until they can easily be pierced with a knife - the amount of time will depend on the size of the beets, but for golfball sized beets it is roughly 30 minutes.  Once beets are tender remove from oven and open foil packets (be careful because the packets are full of steam).  Peel beets, if necessary (I have found that small fresh garden beets do not need to be peeled, but larger store-bought ones do) and slice into wedges.
While beets are roasting combine remaining ingredients for the dressing.  While beets are still warm, toss in dressing.   Can be served immediately, at room temperature, and cold.