Beet Salad With Orange And Tarragon

Serving Size : 1
Ingredients

for prepare Beet Salad With Orange And Tarragon

:

Amount	Measure	Ingredient - Preparation Method
8	small	to medium-sized beets
For the dressing: beet salad with orange and tarragon
2	tablespoons	extra-virgin olive oil
3	tablespoons	freshly squeezed orange juice, - preferably from a
bloo beet salad with orange and tarragon
2	tablespoons	balsamic vinegar
1	teaspoon	freshly grated orange zest
1	tablespoon	finely snipped fresh tarragon or - 2 teaspoons dried ta

Trim the leaves off the beets, but do not remove the tops or pierce the beets themselves, or their juice will bleed into the water and flavor and color will be lost. Fill a saucepan with enough water to cover the beets generously and bring to a rapid boil. Add the beets and reduce the heat so that the beets boil gently until tender, 20 to 30 minutes. When you can pierce them easily with a sharp knife, thin skewer, or, better yet, a cake tester, they are done. (Try to use something as thin as possible to prevent the beets from bleeding excessively when they are pierced.) They should be tender but not mushy. Meanwhile, in a small bowl, combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend. When the beets are cooked, drain them into cold water to cool so they can be handled. Drain again and cut off the tops and slip off the skins. Cut into 1/4-inch thick slices and place in a salad bowl. Pour over the dressing, toss well, and serve. The beets can also be left to marinate at room temperature for several hours. Ahead-of-time note: This entire dish can be prepared a day in advance, covered, and refrigerated. Bring to room temperature before serving.

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