Roasted Beet Salad With Tarragon Vinaigrette

From Cooking Light. Use a variety of beets or just red if you can't find the yellow ones.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 3  lbs  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 onions

Directions

1. Preheat oven to 350°.
2. Leave root and 1-inch stem on beets; scrub with a brush.
3. Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
4. Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly.
5. Trim off beet roots; rub off skins.
6. Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
7. 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.
8. Add vinegar mixture and onion to beet mixture; toss gently.