Roasted Red and Golden Beetroot (Salad)

I loved the maple-sherry vinegar dressing on the greens, a mix of arugula, parsley and tarragon (I didn’t have chervil) but found it to be a little too sweet for the beets. I ended up adding more greens to the salad to create a better flavour balance but I think the author’s suggestion of adding citrus/acidic fruit would solve this problem and raise the rating to 5 stars.

Very nice, although something (chervil? the combination of chervil with syrup?) produced a hint of a liquoricy flavour - euw. Everyone else really enjoyed it, though.