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