Roasted Beet Salad With Tarragon Vinaigrette

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.