Sunday, October 19, 2008

Roast Beet Salad with Tarragon Dressing

One of my favorite plants to grow in the garden is beets. There is a variety of things you can do with beets, but unfortunately people are tainted against beets. how many of us have a horror story about tinny canned beets or God forbid the pickled ones. Beets are my friend. Welcome to my favorite garden salad - Cold roasted beets with tarragon dressing. These beets are roasted until caramelized. Yum! (and you can improvise and add carrots or onions, but plain beets works best with this dressing). Tonight's dish honors the last beets of this years crop - and they are the white ones in the picture! Enjoy!

1 to 2 bunches beets
olive oil (sprayed)
for dressing:
2 Tablespoons Tarragon Vinegar
1 Teaspoon Dijon Mustard
A grind of salt
1/4 cup virgin olive oil
1/4 cup sour cream
2 Tablespoons freshly chopped tarragon (the dry spice shelf stuff works fine in a pinch)
A grind of pepper


1. Preheat oven 400 degrees.

2. Wash, peel and chop beets.

3. Place beets in 9 x 13 baking dish with a spray of olive oil.

4. Cook in oven until caramelized 30 minutes or so. Chill in fridge.

5. Plate

6. Make Dressing: Stir together vinegar and mustard. Season with a grind of sea salt. Pour in olive oil in slow steady stream, whisking while you work! When emulsified, stir in sour cream and tarragon. Season with a grind of pepper.

7. Pour small amounts of dressing over salad and serve.

No comments: