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1 h 45 m
EatingWell Test Kitchen
“It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad.
2 pounds beets, (5-6 medium)
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar, or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon salt
Freshly ground pepper, to taste
1 large shallot, finely chopped
1 stalk celery, finely chopped
1Preheat 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 1¼ hours. Unwrap the beets and let cool.
2Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
3When the beets are cool enough to handle, slip off the skins. Cut into ½-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
Make Ahead Tip: Cover and refrigerate for up to 2 days.