Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Roasted Yellow Beet Salad
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 289 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 289 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F (180 degrees C).
- 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.
- When the beets are cool enough to handle, peel and chop into 1/2-inch pieces.
- Whisk together the mustard, vinegar, hazelnut oil, maple syrup, tarragon, shallots and the remaining 1/3 cup (85ml) olive oil in a bowl.
- Toss the beets with the dressing. Add the celery leaves and season with salt and pepper.
