Serve over curly leaf lettuce or with chicken or pork.
8 beets (about 2 1/2 pounds)
1/2 cup coarsely chopped red onion
1/2 cup coarsely chopped celery
2 tablespoons raspberry vinegar
1 tablespoon honey
2 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425º.
Leave root and 1 inch of stem on the beets; scrub with a brush. Place beets on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off beet roots, and rub off skins. Coarsely chop beets. Combine beets, onion, and celery in a large bowl.
Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.