Roasted Beet Salad
- 12 med.-sized beets (about 3 lbs.)
- 1/4 c. red wine vinegar
- 1 T granulated sugar
- 1 1/2 tsp. honey-style mustard
- 1/2 tsp. paprika
- 1/4 c. light olive oil
- 1/4 c. vegetable oil
- 1 1/2 tsp. poppy seed
- 1 c. fennel, cut into 1/2-inch dice
- 3 tbsp. chopped fresh chives
Preheat oven to 350 degrees. Wash beets well. Trim stems to 1 inch and trim roots. Wrap each beet in aluminum foil and bake until tender about 1 1/2 hours. Remove from oven and slip off skin. Cut into 1/2-inch cubes. Place in bowl.
While beets are roasting, make dressing in the bowl of food processor. Combine vinegar, sugar, mustard, paprika and salt. Pulse a few times. With motor running, slowly drizzle in the olive and vegetable oils through the feed tube. Remove to a bowl and fold in poppy seeds. Toss beets with 1/3 cup of the poppy seed dressing. With a rubber spatula, lightly fold in the celery or fennel and 2 tablespoons of chopped chives. Add more dressing or save for another use. Sprinkle remaining chopped chives on top of salad.