- Calories 146
- Caloriesfromfat 22%
- Fat 3.7g
- Satfat 0.5g
- Monofat 2.6g
- Polyfat 0.5g
- Protein 3.3g
- Carbohydrate 26.9g
- Fiber 5.3g
- Cholesterol 0.0mg
- Iron 1.8mg
- Sodium 428mg
- Calcium 43mg
Roasted Beet Salad with Tarragon Vinaigrette
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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
You May Like
EllenDeller's Review
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.
Laurenshana's Review