Meatless Monday: Spring Beet Salad
By: Leah Rodrigues
Published: 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
Ingredients:



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
				 
Directions:
 
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.

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.