Roasted Beet Salad with Tarragon Vinaigrette

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.

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.