Roasted Beet Salad With Raspberry Vinaigrette

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8 beets (about 2 1/2 pounds)

1/2 cup coarsely chopped red onion

1/2 cup coarsely chopped celery

2 tablespoons raspberry vinegar

1 tablespoon honey

2 1/2 teaspoons extravirgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

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