Roasted Beetroot Salad with Orange, Chives & Tarragon

Steps

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1. 1
   Coat beetroots with salt and olive oil, wrap in foil, and roast in a 180°C oven for about 1 to 1 hour 15 minutes until tender. Cool, peel, and cut into chunks or slices as needed.
   ▶ ≈2:08
2. 2
   Prepare the orange by removing both ends with a knife, then carefully cut away all skin and white pith to expose the flesh. Using two forks on the core, press out the orange juice and reserve.
   ▶ ≈5:49
3. 3
   Cut out the orange segments by slicing just behind the membrane to create completely skinless quarters. Cut into smaller pieces if desired and set aside.
   ▶ ≈6:41
4. 4
   Finely chop the tarragon and chives separately into very small pieces. Tarragon should be cut as fine as possible to maintain its fragrance, and chives should be minced.
   ▶ ≈7:06
5. 5
   Place the roasted and peeled beetroot pieces in a bowl. Add approximately half a tablespoon of apple cider vinegar, an equal amount of reserved orange juice, and a drizzle of olive oil. Gently toss and let sit briefly to allow flavors to infuse.
   ▶ ≈8:10
6. 6
   Using a food ring or plating tool, carefully arrange the beetroot pieces on the plate, creating an organized base. Layer the orange segments on top of the beetroot.
   ▶ ≈9:02
7. 7
   Season the salad with sea salt and freshly ground black pepper. Gently scatter the finely chopped tarragon and chives evenly over the top.
   ▶ ≈9:29
8. 8
   Finish with a light drizzle of olive oil (walnut or hazelnut oil is preferred) and a small splash of reserved orange juice. Drizzle gently to maintain the arrangement, and serve immediately.
   ▶ ≈10:10