Title: Beet Salad with Orange and Tarragon
Categories: New, Text, Import
Yield: 1 Servings

8 sm To medium-sized beets

----------------------------------DRESSING----------------------------------
1 tb Extra-virgin olive oil
3 tb Freshly squeezed orange
-juice,; preferably from a
-blood orange
2 tb Balsamic vinegar
1 ts Freshly grated orange zest
1 tb Finely snipped fresh
-tarragon -or-
2 ts Dried tarragon
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

Posted to Digest eat-lf.v096.n201

Date: Mon, 28 Oct 1996 14:15:48 -0800 (PST)

From: "Tina D. Bell"