Roasted Beet Salad with Tarragon Vinaigrette

Roasted Beet Salad with Tarragon Vinaigrette
Photo by Randy Mayor

Ingredients

  • ¼ cup olive oil, divided
  • 2 tablespoons minced garlic, divided
  • 1 ½ teaspoons minced fresh tarragon, divided
  • 2 cups vertically sliced red onion
  • 2 tablespoons finely chopped shallots
  • ½ teaspoon chopped fresh oregano
  • 1 ½ teaspoons chopped fresh thyme, divided
  • + 5 more ingredients
    • 1 teaspoon salt, divided
    • ¼ cup sugar
    • 3 pounds golden beets
    • 1 cup red wine vinegar
    • 1 teaspoon black pepper, divided

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 tend...

View full recipe at My Recipes

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