Roasted Beet Salad With Tarragon Vinaigrette Recipe

Name: Roasted Beet Salad With Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs golden beets; 1/4 cup olive oil, divided; 2 tablespoons minced garlic, divided; 1 1/2 teaspoons chopped fresh thyme, divided; 1 1/2 teaspoons minced fresh tarragon, divided; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 1 cup red wine vinegar; 1/4 cup sugar; 2 tablespoons finely chopped shallots; 1/2 teaspoon chopped fresh oregano; 2 cups vertically sliced red onions

Servings: persons

3 lbs golden beets
1/4 cup olive oil, divided
2 tablespoons minced garlic, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons minced fresh tarragon, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons finely chopped shallots
1/2 teaspoon chopped fresh oregano
2 cups vertically sliced red onions

1
Preheat oven to 350u00b0.
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 350u00b0 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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs golden beets, 1/4 cup olive oil, divided, 2 tablespoons minced garlic, divided, 1 1/2 teaspoons chopped fresh thyme, divided, and more.

Yes, Roasted Beet Salad With Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad With Tarragon Vinaigrette

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