Roasted Beet Salad with Tarragon Vinaigrette

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

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.