Beets With Shallot and Tarragon Vinaigrette
By: Kristi Rimkus
Published: Monday, February 7, 2011 - 6:51am

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

Preparation

1 Pour an inch of water in a microwave safe bowl and add beets. Cook on high for 20 – 25 minutes until beets are tender. 2 Mix remaining ingredients in a blender until smooth. 3 Combine dressing with beets and serve immediately, or chill in the refrigerator for a cold beet side dish.

About


Shallots and sweet tarragon make a flavorful vinaigrette for steamed beets.