Beet and Celery Heart Salad

I love beets - blood red or golden. I think they make the best salads. Here is one with another of my favorite vegetables of all time - so simple - hearts of celery. Save them for fresh salads - they are crunchy and aromatic. And they counterpoint the rich smooth flavor and texture of roasted beets.

But be sure to use the BEST vinaigrette you can - it makes all the difference.

3 beets

2 cups heart of celery, including leaves, chopped

2 green onion, sliced diagonally

1/2 small sweet yellow onion, sliced

dash red pepper flakes, to taste

1/4 cup favorite vinaigrette - this matters! I used Vinaigrette Eric 2.0

Preheat oven to 400F. Place beets on a large sheet of aluminum foil and drizzle a dash of olive oil on them. Wrap them tightly and roast them for about 45-60 minutes, until they are soft throughout.

Unwrap beets and allow to cool enough to handle. Slip the skins off working them with your fingers. Slice the beets in half and then into half moons. Toss with the remaining ingredients and allow to marinate in the refrigerator at least 30 minutes, preferably 1-2 hours. Season with freshly ground black pepper to taste.

Serves 4.

Cook’s Note: I find the inner 3-5 stalks of celery (the heart) to be of a unique texture and aroma. I save them for special occasions and always use the leaves alongside the stalks. I use the outer stalks only for sautéing a mirepoix.

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