Roasted Beet Salad with Tarragon Vinaigrette
NOTE: I haven’t made this yet, but I WILL try it. If any one else wants to try and comment, please do…
Roasted Beet Salad with Tarragon Vinaigrette
3 pounds golden beets (regular are okay)
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
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 gentl
Yield: 8 servings (serving size: about 1/2 cup) CALORIES 146(22% from fat); FAT 3.7g (sat 0.5g,mono 2.6g,poly 0.5g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; CALCIUM 43mg; SODIUM 428mg; FIBER 5.3g; IRON 1.8mg; CARBOHYDRATE 26.9g Cooking Light, APRIL 2005