Roasted Beet Salad With Raspberry Vinaigrette

• 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

1. Preheat oven to 425u0b0.
2. Leave root and 1 inch of stem on the beets; scrub with a brush. Place beets on a foil-lined baking sheet. Bake at 425u0b0 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.
3. Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.

beets, red onion, celery, raspberry vinegar, honey, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-beet-salad-with-raspberry-vinaigrette (may not work)