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Roasted Beet Salad with Tarragon Vinaigrette

  • 8servings
  • 146calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds golden beets

  2. 1/4 cup olive oil, divided

  3. 2 tablespoons minced garlic, divided

  4. 1 1/2 teaspoons chopped fresh thyme, divided

  5. 1 1/2 teaspoons minced fresh tarragon, divided

  6. 1 teaspoon salt, divided

  7. 1 teaspoon black pepper, divided

  8. 1 cup red wine vinegar

  9. 1/4 cup sugar

  10. 2 tablespoons finely chopped shallots

  11. 1/2 teaspoon chopped fresh oregano

  12. 2 cups vertically sliced red onion

Instructions Jump to Ingredients ↑

  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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