Beetroots can be unruly in recipes, their dark crimson juices easily overtaking the other colors on the plate. This salad both triggers and lassos that trend.
First, it utilizes the colorful juices by making them part of the dressing. When slices of roasted beets (which you can either roast yourself or buy pre-roasted) are tossed with a tangy shallot vinaigrette, their juices enter the fold and add an earthy sweetness and regal nuance to the dressing. Raspberries are thrown in for a measure of colour-matching, fresh fruitiness and to give the salad a spring feel. A sprinkling of fresh tarragon adds a fragrant aniseed dimension.
