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Directions for: Roasted Yellow Beet Salad

Ingredients

Yellow Beets

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 pepper

Garnish

A handful of celery leaves

Directions

Yellow Beets

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.

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