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

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Roasted Beets

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Roasted Beets With Feta

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Potato Salad with Crispy Rosemary

Recipe courtesy of Alex Guarnaschelli

Roasted Artichoke Salad

Recipe courtesy of Ina Garten

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories