Roasted Beet Salad With Tarragon Vinaigrette

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 gently.
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