12 med.-sized beets (about 3 lbs.)

DRESSING:

1/4 c. red wine vinegar
1 tbsp. granulated sugar
1 1/2 tsp. honey-style mustard
1/2 tsp. paprika
1/4 c. light olive oil
1/4 c. vegetable oil
1 1/2 tsp. poppy seed
1 c. celery or fennel, cut into 1/2-inch dice
3 tbsp. chopped fresh or dried chives

Preheat oven to 350 degrees. Wash beets well. Trim stems to 1 inch and trim roots. Wrap each beet in aluminum foil and bake until tender about 1 1/2 hours. Remove from oven and slip off skin. Cut into 1/2-inch cubes. Place in bowl.

While beets are roasting, make dressing in the bowl of food processor. Combine vinegar, sugar, mustard, paprika and salt. Pulse on and off three times. With motor running, slowly drizzle in the olive and vegetable oils through the feed tube. Remove to a bowl and fold in poppy seeds.

Toss beets with 1/3 cup of the poppy seed dressing. With a rubber spatula, lightly fold in the celery or fennel and 2 tablespoons of chopped chives. Add more dressing or save for another use. Sprinkle remaining chopped chives on top of salad.