Roasted Beetroot with Vinaigrette

Preparing the beetroot

Set the oven to 200 °C. Scrub the beetroot (700 g) thoroughly and pat it dry. Arrange the roots in a single layer in a heavy lidded pot, cover, and roast for 40–60 minutes. Test with a knife: it should slide in easily while the beetroot remains firm. Remove the roots from the pot promptly and let them cool.

For the alternative method, peel the beetroot, halve each root, then cut each half into 4–5 large wedges. Toss them lightly with olive oil (10 g), wine vinegar (5 g), and some of the table salt (3 g). Cover and roast at 200 °C for 40–45 minutes, until tender with light caramelization. Remove the wedges from the pot and let them cool.

Preparing the vinaigrette

Mix the wine vinegar (9 g), water (3 g), and dijon mustard (3 g). Slowly pour in the olive oil (30 g), stirring continuously until emulsified.

Cut the cooled beetroot into large slices and season it with the remaining table salt and black pepper (1 g). Arrange it on a platter or in a bowl, spoon over the vinaigrette, and finish with chopped parsley (10 g).