1. Preheat oven to 380 degrees. Wrap each beet in foil. Place on a rimmed cookie sheet or pie plate. Bake for about 45 minutes to 1 hour. Let the beets cool enough to handle. Best to use vinal gloves when handling the beets so your hands don't turn red.  Place on a cutting board and cut into large dices or cubes

2. Now, move the beets to a large mixing or serving bowl. In a separate smaller bowl, prepare the dressing by combining olive oil, salt, black pepper, honey, mustard, and vinegar, and water if using. Whisk up with a small whisk. Taste test for sweetness or if you want to add more vinegar or water

3. Add the celery and onions with the diced beets. Mix gently to combine. Drizzle the dressing onto the veggies and toss very gently to coat completely. Serve slightly warm, room temperature or refrigerate until chilled. Store tightly covered in the fridge only up to 1 day to keep fresh.