Roasted beetroot wedges tossed in a bright tarragon mustard vinaigrette, served with a creamy walnut‑lemon tarator dip and garnished with fresh herbs and nuts.
Preheat the oven to 180 °C (fan). Arrange the peeled beetroot wedges on a large baking sheet (30 × 40 cm) lined with parchment paper. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper, toss, and roast for about 50 minutes, stirring once halfway, until the beetroot is tender.
While the beetroot roasts, make the estragondressing. Combine Dijon mustard, red wine vinegar, sugar, olive oil, and tarragon leaves in a screw‑top jar, add 4 tsp salt and a pinch of black pepper, seal the jar, and shake vigorously until emulsified. Set the dressing aside.
When the beetroot is done, transfer it to a bowl while still warm. Pour three‑quarters of the estragondressing over the beetroot and gently toss to coat. Let the mixture rest briefly to cool.
Prepare the walnut tarator. In a blender combine the soft white bread, lemon juice, and 60 ml water; let sit 2–3 minutes until the bread is evenly moistened. Add walnuts, garlic, olive oil, ½ tsp salt, black pepper, and blend to a smooth paste. While the blender is running, stream in the remaining 60–75 ml water until the mixture becomes thick and creamy. Transfer the paste to a bowl and fold in the finely chopped mint leaves.
Spread half of the tarator on a serving plate. Arrange the roasted beetroot wedges on top, then dollop the remaining tarator over the beetroot. Spoon the leftover estragondressing around the vegetables. Garnish with fresh tarragon leaves, mint leaves, and chopped walnuts before serving.
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