Preparation

1. Preheat oven to 400F.
2. Scrub beets and remove stem and root end. Place beets on a large piece of parchment lined heavy-duty aluminum foil; fold foil over beets to create a sealed pouch.
3. Place onto a baking sheet and roast in preheated oven for 1 hour or until beets are tender when pierced with a knife.
4. Soak diced onions in iced water for about 20 minutes, then drain. Treating onions this way reduces their harsh onion flavor and makes them really crisp.
5. Allow beets to cool in the pouch. This can be done a day or two ahead.
6. Remove beets from foil and rub off their skins. Dice beets and combine with onion and celery in a large bowl.
7. In a separate smaller bowl, combine vinegar, honey, salt, pepper, and olive oil.
8. Whisk well and pour over the beet mixture.
9. Toss well to coat. Serve at room temperature or chilled.