Roasted Yellow Beet Salad

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