Beets with Shallot-Tarragon Vinaigrette

By November 9, 2011Uncategorized

4 cups beets, cubed

2 tablespoons shallot, finely chopped

1 clove garlic, finely minced

1 tablespoon walnut oil

2 tablespoons white wine vinegar

1 tsp tarragon

Pour an inch of water in a microwave safe bowl and add beets. Cook on high for 20 – 25 minutes until beets are tender. Mix remaining ingredients in a blender until smooth. Combine dressing with beets and serve immediately, or chill in the refrigerator for a cold beet side dish.  From

Author Terra

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