- 4 medium beets, roasted, peeled and sliced into wedges
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely chopped
- juice of half a lemon
- 1 tablespoon extra-virgin olive oil
- sea salt and black pepper to taste
Combine all the ingredients in a bowl and toss. Cover and chill 30 minutes before serving.
Roasted beets are a great addition to any cold salad