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
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