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
1 hr 5 min
10 min
10 min
45 min
6 servings


  • 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


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.

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