Leave root and 1-inch stem on beets; scrub with a brush. Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently. Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly. Trim off beet roots; rub off skins. Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk. Add vinegar mixture and onion to beet mixture; toss gently.
I though the beet salad with citrus vinaigrette was MUCH better. This was good, too, but after making the latter, I felt this didn't meet my already high expectations for another five-star beet salad. Good, solid recipe. Served over a bed of lettuce with pasta and veal bolognese as an entree.
This is an excellent salad: flavorful, refreshing, and a bit different. I've made this with both red and yellow beets, and I've used both fresh and dried tarragon. It's very good regardless and can be matched with many different entrees. My only real change is to cut the sugar by half.
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