📝 About This Recipe
This classic French bistro staple celebrates the humble beetroot, transforming it into an elegant symphony of earthy, sweet, and tangy flavors. By roasting the beets in their skins, we concentrate their natural sugars, creating a velvety texture that pairs perfectly with creamy goat cheese and the crunch of toasted walnuts. It is a quintessential example of French 'cuisine du marché,' where simple, high-quality ingredients are elevated through precise technique and a perfectly balanced vinaigrette.
🥗 Ingredients
The Beets
- 4 pieces Medium Red Beets (scrubbed, stems removed)
- 1 tablespoon Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
The Vinaigrette
- 1 small Shallot (very finely minced)
- 1 tablespoon Dijon Mustard (smooth, traditional style)
- 2 tablespoons Red Wine Vinegar (high quality)
- 2 tablespoons Walnut Oil (for a nutty depth)
- 3 tablespoons Extra Virgin Olive Oil (cold pressed)
- 1 teaspoon Honey (to balance acidity)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Assembly
- 100 grams French Goat Cheese (Chèvre) (crumbled)
- 1/2 cup Walnut Halves (toasted)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 handful Fresh Flat-Leaf Parsley (leaves only, roughly torn)
- 2 cups Arugula or Mâche (optional, for a bed of greens)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed beets on a large piece of aluminum foil, drizzle with a tablespoon of olive oil and a pinch of salt.
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2
Fold the foil into a sealed pouch and place it on a baking sheet. Roast for 45-60 minutes, or until a knife slides easily into the center of the largest beet.
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3
While the beets roast, toast the walnut halves in a dry pan over medium heat for 3-5 minutes until fragrant and golden. Set aside to cool.
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4
In a small glass jar or bowl, combine the minced shallot and red wine vinegar. Let this sit for 10 minutes to macerate and soften the bite of the onion.
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5
To the shallot mixture, whisk in the Dijon mustard, honey, salt, and pepper until well combined.
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6
Slowly drizzle in the walnut oil and olive oil while whisking constantly to create a thick, emulsified vinaigrette.
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7
Once the beets are done, remove them from the oven and carefully open the foil. Let them cool for 10-15 minutes until they are safe to handle.
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8
Using a paper towel, rub the skins off the beets; they should slip off easily. If the skins stick, they may need 5 more minutes of cooking.
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9
Cut the peeled beets into bite-sized wedges or 1/2-inch thick rounds, depending on your visual preference.
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10
While the beets are still slightly warm, place them in a mixing bowl and toss with half of the vinaigrette. This allows the beets to absorb the flavors more deeply.
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11
If using arugula or mâche, lightly dress the greens with a spoonful of vinaigrette and arrange them on a serving platter.
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12
Layer the dressed beets over the greens. Top with crumbled chèvre and the toasted walnuts.
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13
Drizzle the remaining vinaigrette over the top and garnish generously with fresh chives and parsley.
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14
Serve immediately while the beets are at room temperature for the best flavor profile.
💡 Chef's Tips
Wear kitchen gloves when peeling and cutting the beets to avoid staining your hands bright pink. Roasting the beets is superior to boiling as it prevents water-logging and intensifies the natural sweetness. Always dress the beets while they are slightly warm; the warmth helps the vinaigrette penetrate the dense vegetable. If you don't have walnut oil, use a high-quality hazelnut oil or simply more extra virgin olive oil. For a visual pop, use a mix of red, golden, and Chioggia (striped) beets.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine such as a Sancerre or a Sauvignon Blanc to cut through the creamy cheese. Serve alongside a warm, crusty baguette and salted French butter. This makes an excellent starter for a heavier main course like Beef Bourguignon or Roasted Chicken. For a light lunch, serve with a side of soft-boiled eggs or a few slices of salty Prosciutto. Enjoy as part of a traditional French 'assiette de crudités' (vegetable platter).