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 deliciously compliments the beetroots.
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
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