Beets With Mustard and Tarragon

"Beets add beautiful color and they are super healthy & delicious!"
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Prose photo by Prose
Ready In:




  • **Wear rubber gloves when handling beets! Trim beet greens and wash well. Place in 2 1/2 qt saucepan and cover with water. Bring to boil, reduce heat and cook 25-40 minutes (depending on size) until tender. Drain and let cool until you can handle them. Peel beets and cut into slices or wedges. (You can probably use canned beets - just skip this step).
  • Stir together mustard, vinegar, oil, and tarragon. Pour over beets. Season with salt and pepper. Toss and serve hot or at room temperature.

Questions & Replies

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  1. *Parsley*
    I love fresh beets and this recipe has a perfect blend of flavors for them. I added a pinch of sugar. I had dried tarragon, but then added some fresh parsley so I still had a fresh herb flavor in there. I thought these were best served at room temp. Thanx for sharing.
  2. Debbwl
    Very tasty! Really like the mustard undertones. Made as written using dried tarragon as that is what we had on hand and served at room temp. As I do not always have time to roast fresh beets was wondering if canned would work. Sounds like a good excuse to try this recipe again. :D Thanks so much for the post.
  3. Prose
    Loved it! The consensus at my house was that the "licorice" flavor of the fresh tarragon complemented the beets quite nicely. Thanks for posting this easy, nutritious, delicious recipe that makes for an impressive visual presentation. Made for Veg*n Swap, July 2010.
  4. Wish I Could Cook
    Great salad! I really loved this. I roasted a mixture of red and yellow beets and then tossed with the dressing, so simple, yet divine! The red beets turned the yellow beets orange, so it kind of diminished the "look" I was hoping for -- but not the flavor. I think this was good with sliced beets, and I also might try dicing them next time. Definitely a keeper. Pretty and unique for guests or to bring to a potluck.


<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since &lt;3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>
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