Roasted beet salad
1 lb beets, about 6 medium
3 tbsp sherry vinegar
1 tbsp dijon
¼ cup extra virgin olive oil
1 tsp kosher salt
Black pepper
¼ cup basil, torn or chopped
¼ cup mint, torn or chopped
¼ cup hazelnuts, roughly chopped
Clean the beets: Cut off the ends and stems. Scrub the beets under water and thoroughly wash the stems and greens if reserving for another use, or discard. Chopping and sautéing with olive oil and garlic is a great option.
Preheat oven to 350F and prepare the beets for roasting. Line a baking sheet with foil, place beets inside and bunch up the sides, beginning to shape a foil pouch. Add about a ¼ inch of water to the base of the foil pouch, season with kosher salt and enclose the pouch with another piece of foil. Bake at 350 for 2-3 hours until very tender when inserted with a skewer or steak knife.
Meanwhile, make the vinaigrette. In a small bowl, combine sherry, dijon, salt and pepper and stir to combine. Gradually whisk in the olive oil until emulsified and slightly thickened.
Toast the chopped hazelnuts in a 350F oven until golden brown, 8-10 minutes.
Once the roasted beets have cooled, using gloves to handle them, wipe away the skin with a paper towel. Tear, chop, or use scissors to cut the beets into bite size pieces.
Toss beets with the vinaigrette, herbs, hazelnuts and serve as a side or a salad.