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Roasted red and golden beetroot from Ottolenghi: The Cookbook (page 63) by Yotam Ottolenghi and Sami Tamimi

  • chervil
  • maple syrup
  • chard
  • sherry vinegar
  • sunflower seeds
  • golden beets
  • beets

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Notes about this recipe

  • Eat Your Books

    Can use baby spinach or rocket instead of chard.

  • e_ballad on April 10, 2016

    Seemed like too many sunflower seeds, but otherwise yummy. Would definitely suggest using chervil - don't know if it would have the same impact without it.

  • Rutabaga on February 21, 2015

    I made the dish with only red beets, used parsley instead of chervil, champagne vinegar instead of sherry vinegar, pepitas instead of sunflower seeds, and tossed in arugula for the greens. The flavor of the dressing is a really nice match for the beets, but I found that a lot of it puddled up into the bottom of the bowl and didn't soak into the beets as well as I had hoped. I would like to try it again with the sunflower seeds and chervil; pepitas and parsley were still good, but I would either mince the parsley or leave it out next time.

  • Aggie92 on January 13, 2015

    Beautiful side dish, to look at and to eat. Since it was just 2 of us, I cut the recipe in half. Used golden beets, arugula, and parsley (instead of chervil). Recipe makes too much dressing, but that's ok. I saved the remainder and I think it will be lovely on a simple cucumber salad or green salad. The only issue was too many sunflower seeds, but that is easy to adjust next time. Will definitely make this again. There was something magical about the combination of sherry vinegar, maple syrup, beets, and arugula.

  • Melanie on July 05, 2014

    Tasty. Made a few changes (skipped the raw garlic and chervil, using parsley instead), and used baby spinach and rocket instead of the chard. This was a really good winter salad. May skip the sunflower seeds next time.

  • amraub on September 29, 2012

    Beautiful salad with a good mix of flavours. Made with only red beets.

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