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The Globe and Mail

Roasted-beet salad with spicy vinaigrette

Food styling by Sasha Seymour

Ashley Cap/The Globe and Mail

Ready time: 1 to 1/2 hours


8 large or 12 medium-sized beets

1/4 cup apple cider vinegar

1 tablespoon honey

1 large pinch cayenne

1 teaspoon sea salt

1/3 cup grape-seed or other vegetable oil

1 head radicchio, cut or torn into bite-sized pieces

Parsley, stems picked off and leaves left whole

Black pepper


Preheat oven to 400 F.

Cut tops off beets, leaving about ½ inch of stems. Scrub beets, then place in a small baking dish or cast-iron pan and cover tightly with foil. Roast in oven until the beet yields easily to the tip of a knife, about 45 minutes to 1 ½ hours, depending on their size. Remove from oven and peel when cool enough to handle. (This step can be done a day ahead; store peeled beets in the fridge.)

In a large bowl, mix vinegar, honey, cayenne and salt. Whisk in oil in a slow stream. Add sliced beets, radicchio and parsley and toss gently. Season with fresh black pepper.

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