Roasted Yellow Beet Salad

Chuck Hughes' roasted yellow beet salad, mixed in with a sweet and sour vinaigrette, is a delicious and unique dish.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 6 servings
Save Recipe

Ingredients

5 large yellow beets, trimmed

Salt and freshly ground black pepper

1/3 cup/85ml plus 2 tablespoons/30ml olive oil

2 tablespoons/30ml grainy mustard

1 tablespoon/15ml red wine vinegar

1 teaspoon/5ml hazelnut oil

1 teaspoon/5ml pure maple syrup

A few sprigs fresh tarragon, chopped

1 shallot, minced

A handful celery leaves

Directions

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Place the beets on a large sheet of foil. Season with salt and drizzle with 2 tablespoons (30ml) olive oil. Wrap the beets in the foil, leaving a little hole at the top, and place in a roasting pan. Cook until a knife inserted into the beets goes in easily, about 45 minutes.
  3. When the beets are cool enough to handle, peel and chop into 1/2-inch pieces.
  4. Whisk together the mustard, vinegar, hazelnut oil, maple syrup, tarragon, shallots and the remaining 1/3 cup (85ml) olive oil in a bowl.
  5. Toss the beets with the dressing. Add the celery leaves and season with salt and pepper.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Roasted Beets

Roasted Beet Salad

Balsamic Roasted Beet Salad

Roasted Beet Salad with Walnuts and Goat Cheese

Roasted Cauliflower Salad

Beet and Goat Cheese Arugula Salad

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette