Beet Salad With Orange And Tarragon

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Title: Beet Salad With Orange And Tarragon
Categories: New, Text, Import
Yield: 4 servings


8 sm to medium-sized beets
: For the dressing:
2 TB extra-virgin olive oil
3 TB freshly squeezed orange
: juice, -- preferably from a
: bloo
2 TB balsamic vinegar
1 ts freshly grated orange zest
1 TB finely snipped fresh
: tarragon or -- 2 teaspoons
: dried ta
: Salt and freshly milled
: black pepper

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.

Recipe By :CHEF DU JOUR SHOW #DJ9210

Date: Mon, 28
Oct 1996 08:56:25 -0500

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