Beets with Orange Vinaigrette

Makes 4 to 6 servings


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4 pounds beets (about 3 bunches)
1 tablespoon grated orange peel
1/4 cup orange juice
1/4 cup white wine vinegar
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh tarragon
Salt and pepper


1. Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.

2. In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.

3. Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.

Created date

August 2004

Nutritional Information

Calories 137
Caloriesfromfat 31 %
Protein 3.1 g
Fat 4.8 g
Satfat 0.6 g
Carbohydrate 22 g
Fiber 2 g
Sodium 146 mg
Cholesterol 0.0 mg