Beets With Orange Vinaigrette

From Sunset Magazine. You could use canned beets, just omit the cooking the beets part.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 4  lbs beets (about 3 bunches)
• 1  tablespoon  grated  orange peel
• 1⁄4 cup  orange juice
• 1⁄4 cup white wine vinegar
• 2  tablespoons olive oil
• 1 1⁄2 tablespoons  chopped fresh tarragon
•  salt and pepper

Directions

1. Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
2. In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.
3. Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.