Mustardy Beet Salad

• Cooking Beets (Roasting or Boiling)
• 4 medium sized beets
• Mustard Dressing
• 1 stalk celery, small dice and reserve leaves for garnish
• 1 green onion, trimmed and sliced into thin coins
• 1/2 small garlic clove, minced
• 2 teaspoons Dijon mustard
• 2 teaspoons golden or white balsamic vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon kosher salt
• twist of pepper to taste

1. To Roast: Preheat your oven to 350. Remove the stems and wash beets. In a pie plate place the cleaned beets, a few cloves of garlic and a sprig of thyme. Drizzle with olive oil or a splash of water and then roast covered with foil for one hour.
2. To Boil: Remove the stems and wash beets. Fill a pot with water, add a handful of salt and beets, bring to boil. Reduce to simmer for 45 minutes. Skim any scum that rises to the top and add more water as needed.
3. These guidelines are for medium sized beets; adjust your cooking time for bigger/smaller bulbs. When you can pierce the flesh with a knife easily, they are done.
4. To Peel: When the beets are cool enough to handle, wipe away the skin with a kitchen towel or paper towel. Done. See? Easy, peasy.
5. Mix dressing in small bowl.
6. Slice beets into 1/2" thick circles, place on a plate or platter and then drizzle dressing over the top.
7. Garnish with a sprinkle of celery leaves.
8. Serve warm or at room temperature.

cooking beets, beets, dressing, celery, green onion, garlic, mustard, golden, olive oil, kosher salt, pepper

Taken from food52.com/recipes/27000-mustardy-beet-salad (may not work)