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Roasted Beet Salad With Tarragon Vinaigrette

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“From Cooking Light. Use a variety of beets or just red if you can't find the yellow ones.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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