Meatless Monday: Spring Beet Salad

May 13, 2013

Spring beet salad is a light and refreshing meatless meal.  Chunks of tender beets are marinated in a tarragon vinaigrette for hours until all the flavors have married.  You can serve these marinated beets on top of a bed of greens with goat cheese and walnuts or on their own as a cold side dish.

Beet Salad with Tarragon Vinaigrette
Recipe Courtesy of Mother Rimmy's Cooking Light Done Right


4 cups beets, cubed
2 tablespoons shallot, finely chopped
1 clove garlic, finely minced
1 tablespoon walnut oil
2 tablespoons white wine vinegar
1 teaspoon 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.

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