Roasted Beet Salad with Tarragon Vinaigrette

Roasted Beet Salad with Tarragon Vinaigrette Recipe
Randy Mayor
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.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Note:

Earthbound Farm,

April 2005
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