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Roasted Beet Salad with Tarragon Vinaigrette

Randy Mayor
Yield 8 servings (serving size: about 1/2 cup)
We call for golden beets, but regular beets work just as well in this flavorful salad. You can also use a mixture of both for a colorful, pretty platter.

Ingredients

  • 3 pounds golden beets
  • 1/4 cup olive oil, divided
  • 2 tablespoons minced garlic, divided
  • 1 1/2 teaspoons chopped fresh thyme, divided
  • 1 1/2 teaspoons minced fresh tarragon, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 cup red wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons finely chopped shallots
  • 1/2 teaspoon chopped fresh oregano
  • 2 cups vertically sliced red onion

Nutrition Information

  • calories 146
  • caloriesfromfat 22 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 3.3 g
  • carbohydrate 26.9 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 428 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.