Best Roasted Yellow Beet Salad Recipes

Roasted Yellow Beet Salad image

Provided by Chuck Hughes

Categories side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

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.

ROASTED YELLOW BEET SALAD WITH BLUE CHEESE image

Yield 6 people

Number Of Ingredients 9

1 bunch of yellow beets (approximately 8 beets - can substitute red or orange if desired)
1 tablespoon minced shallots
1/4 teaspoon ground cloves
1/4 cup orange juice
1/4 cup cider vinegar
2 tablespoons canola oil
salt and freshly ground pepper to taste
2-4 ounces crumbled blue cheese
5 stems of fresh chives or green onions, roughly chopped

Steps:

1. Remove tops and roots from beets. Roast for 45 minutes to one hour in an oven at 400 degrees. Allow to cool until beets can be handled. Remove skin. 2. In a bowl, combine orange juice, cider vinegar, salt, pepper, ground cloves, minced shallots and canola oil. Whisk until combines. 3. Toss beets with dressing. Add in green onions and blue cheese and toss to combine.