Red Beet Salad with Tarragon Vinaigrette

October 5th, 2007 | by Ingrid

Adapted from a Hungarian beetroot recipe

PREP: 15 Minutes TOTAL: 20 Minutes

SERVES 4

Beetroot can be found readily and is common throughout much of Europe. It is used extensively in Eastern European, Scandinavian, and Russian cuisine. Tarragon delicously compliments the beetroots.

  • 4 cups [about 4] beet roots, grated
    8 cups leaf greens [beet tops - green part only, corn salad, or butter lettuce]
    1/4 cup cold pressed extra virgin olive oil
    2 tbsp red wine vinegar
    1 tbsp dried tarragon or 2 tablespoons fresh tarragon, chopped
    1 medium lemon, squeezed for juice
    2 tsp lemon rind, grated
    1/2 teaspoon sea salt, optional
    Pinch of white pepper

    • Wash separately and well beetroots and salad greens or beet greens. Dry salad greens with a salad spinner, place in a large bowl, and set aside.

    Cut off tops of beetroots, and then peel outer skin of each with a vegetable peeler. Add beetroots to food processor and grate or hand grate beetroots into mixing bowl, and then set aside.

    Vinaigrette: Add remaining ingredients to a bowl, whisk to incorporate. Take bowl of salad greens and add 2 - 3 tablespoons of vinaigrette, toss. Take bowl of beets and add remaining vinaigrette, mix.

    To serve, plate salad greens and beetroots on individual serving plates.

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    Tools for This Recipe

    • Knife
    • Cutting board
    • Vegetable Peeler
    • Salad Spinner
    • Food Processor
    • Rubber Gloves
    • Grater
    • Mixing bowl
    • Measuring spoons and cups
    • Spoon

    If you enjoy this recipe you might like to try:

    Beet and Orange Soup

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