Beet Salad with Honey Tarragon Vinaigrette
Beets are a wonderful winter vegetable. They are good for the blood and with all root vegetables they give us grounding energy. Here is a simple salad with roasted beets and one of my favorite vinaigrettes.
3 beets, cooked, peeled and sliced thinly.
Vinaigrette:
1-2 T finely minced shallots
2 T honey or agave
2 T Sherry vinegar
1 T. dijon mustard
6 T. olive oil
Sea salt
1 sprig fresh tarragon chopped or 1 T. dried
There are many ways to cook beets. I’ll give you a couple of options. First wash the beets thoroughly. Then, you can drizzle olive oil on them and cover them with foil and roast in a 400 degree oven for 1 hour. Or you can put them in an earthenware pot with a bit of water in the bottom and roast for 400 for one hour. When they are done and cool enough to peel you can either use a knife to cut away the skin, or take a paper towel and rub the skin off. Then slice thinly.
I make many variations of a beet salad. The one above is the simplest. One of my favorite variations is to slice apples and dab goat cheese on top of the salad. For my Christmas dinner I prepared a beet salad with sliced oranges and fennel. Whatever you do, use the ingredients you like to eat and don’t be afraid of mixing it up to create your own version. Enjoy!