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Ingredients
  • 2 pounds beets, (5 to 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 stalk celery, finely chopped
  • 1 large shallot, finely chopped
Steps
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