Wednesday, April 20, 2011


So the other night with my banoffee pie for dessert, one of my side dishes was a roasted beet salad! This past weekend we went out for dinner to Scaramouche and one of the starter's was a roasted beet salad with goat cheese, so from this delicious appetizer, I was inspired! This salad is so simple and a great alternative to a classic green salad. Beets have a really sweet natural flavour to them, making it a tasty treat for those kids who don't like leafy greens! The basis of the dressing, red wine vinegar, dijon and tarragon are a natural combination, and a perfect light dressing for the beets.

Roasted Beet Salad with Tarragon

- Large red beets (depends on how many people you are having, at least 1 medium size beet per person)
- 1 tsp dijon mustard
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- salt and pepper
- olive oil
- 3 sprigs of tarragon

- Wash beets. Set oven to 400degrees F
- Place on a layer on aluminum foil and mix olive oil salt and pepper around with the beets to cover them. Then take foil and mold it into a tent shape (in order to both steam and bake the beets at the same time)
- Place beets in oven for 45minutes to an hour, or until for tender.
- Remove from oven and peel (you may want to wear gloves when doing this as beets do stain a bit!)
- Slice into rounds.
- Whisk dijon, red wine vinegar, olive oil, salt & pepper together until emuslified. Mix in the tarragon leaves (you may chop them if you wish but I like the look at the leaf in tact)
- Toss beets in the vinaigrette and let rest until serving.
- This salad may be served warm or cold. ENJOY!

photo credit: my sister, nora b.

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