You should eat more beets.
Roasting beets is so easy, and this salad really shows them off.
Pre-heat oven to 400*
Cut tops and bottoms off of beets and wrap tightly in tinfoil.
Once the beets are cool enough to touch, use paper towels to rub their skins off.
Cut beets in half and slice thinly.
While the beets are baking, whisk together olive oil, red wine vinegar, salt and pepper.
Mix the beets with the dressing, sliced onion and celery leaves.
Adjust salt and pepper to taste.