Today I bought beets galore [sans beet tops – nobody seem to sell them]. I enjoy beetroots and love tarragon and this is the first time I paired the two. It’s a delicious combination and simple to make. Thyme or marjoram would also be good as would any of the many variety of beets. An interesting one would be Chioggia. Hope you enjoy this salad.
4 cup beet roots, grated
8 cup salad greens or beet greens
¼ cup cold pressed extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon dried tarragon [or 2 tbsp fresh, chopped]
1 lemon, squeezed for juice
2 teaspoon lemon zest
½ teaspoon sea salt, optional
pinch 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 with beetroots on individual serving plates.