Roasted Beet Salad with Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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