Roasted Yellow Beet Salad
- prep time15 min
- total time 60 min
- serves 6
Chuck Hughes' roasted yellow beet salad, mixed in with a sweet and sour vinaigrette is a delicious and unique dish.
5 large yellow beets, stems removed and washed
2 Tbsp olive oil (30 ml)Vinaigrette
1 shallot, minced
2 Tbsp coarse mustard (30 ml)
1 Tbsp red wine vinegar (15 ml)
1 tsp maple syrup (5 ml)
1 tsp hazelnut oil (5 ml)
⅓ cup olive oil (85 ml)
A few sprigs of tarragon, chopped
Salt and pepperGarnish
A handful of celery leaves
1. Preheat the oven to 350 F (180 C). Sprinkle salt and drizzle olive oil over the beets. Wrap in aluminium foil, leaving a little hole on top, and set in a roasting pan. Cook about 45 minutes or until a knife easily goes right through the flesh.
2. When beets are cool enough to handle, peel and chop into half inch pieces.Vinaigrette
1. Meanwhile, mix together shallot, terragon, coarse mustard, red wine vinegar, maple syrup, hazelnut oil and olive oil.Garnish
1. Mix the dressing in with the yellow beets. Add celery leaves and season with salt and pepper.