Beets With Orange Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Sunset Magazine. You could use canned beets, just omit the cooking the beets part. Ingredients:
4 lbs beets (about 3 bunches) |
1 tablespoon grated orange peel |
1/4 cup orange juice |
1/4 cup white wine vinegar |
2 tablespoons olive oil |
1 1/2 tablespoons chopped fresh tarragon |
salt and pepper |
Directions:
1. Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
2. In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.
3. Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.
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