Roasted Beet Salad

This beet salad was delicious! The vinaigrette provides a nice contrast to the richness of the roasted beets. I can't wait to make this for my next cookout!

2 lbs beets (about 5 or 6 medium)
1/4 extra virgin olive oil
2 T white wine vinegar
1/2 t. dijon mustard
1/2 t. honey
1/2 t. salt
1/8 t. black pepper
2 stalks celery, finely chopped
1/2 C onion, finely chopped

Preheat oven to 400*. Divide the beets into 2 aluminum foil packages. Roast for 1 hour and 15 minutes, or until tender. Unwrap the beets and let them cool.

While the beets cool, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to create the dressing.

Once the beets have cooled, slip off the skins. Cut the beets into 1/2" cubes and place in a large bowl, along with the celery and onion. Coat in the dressing, then toss well to combine. Serve at room temperature or chilled.

The beet salad will keep in the refrigerator, covered, for up to 2 days.