Beet Salad With Orange And Tarragon
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Beet Salad With Orange And Tarragon
  Salad    Orange    Beets  
Last updated 6/12/2012 1:08:16 AM. Recipe ID 34677. Report a problem with this recipe.
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      Title: Beet salad with orange and tarragon
 Categories: New, Text, Import
      Yield: 1 Servings
 
      8 sm To medium-sized beets

MMMMM--------------------------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.
  




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Recipe ID 34677 (Apr 03, 2005)

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