| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 8 | sm | To medium-sized beets |
| 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 |
INSTRUCTIONS
DRESSING 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" <tdbell@altair.csustan.edu>
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