Food recipes
Roasted Beet Salad With Tarragon Vinaigrette
Roasted Beet Salad With Tarragon Vinaigrette Ingredients: beets, raw oil, olive, salad or cooking spices, garlic powder spices, thyme, dried spices, tarragon, dried salt, table spices, pepper, black vinegar, red wine...
Roasted Beet Salad With Tarragon Vinaigrette
Ingredients:
beets, raw
oil, olive, salad or cooking
spices, garlic powder
spices, thyme, dried
spices, tarragon, dried
salt, table
spices, pepper, black
vinegar, red wine
sugars, granulated
shallots, raw
spices, oregano, dried
fresh red onions,
Directions:
Preheat oven to 350.
Leave root and 1-inch stem on beets; scrub with a brush.
Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
Place beet mixture on a jelly-roll pan.
Bake at 350 for 1 hour or until beets are tender.
Drain and cool slightly.
Trim off beet roots; rub off skins.
Cut in half.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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.
Add vinegar mixture and onion to beet mixture; toss gently.
Ingredients:
beets, raw
oil, olive, salad or cooking
spices, garlic powder
spices, thyme, dried
spices, tarragon, dried
salt, table
spices, pepper, black
vinegar, red wine
sugars, granulated
shallots, raw
spices, oregano, dried
fresh red onions,
Directions:
Preheat oven to 350.
Leave root and 1-inch stem on beets; scrub with a brush.
Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
Place beet mixture on a jelly-roll pan.
Bake at 350 for 1 hour or until beets are tender.
Drain and cool slightly.
Trim off beet roots; rub off skins.
Cut in half.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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.
Add vinegar mixture and onion to beet mixture; toss gently.