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Beets with Orange Vinaigrette

Yield Makes 4 to 6 servings

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

  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.