Best Beets With Mustard And Tarragon Recipes

ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE

Steps:

• Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
• Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Preheat oven to 350°.
• Leave root and 1-inch stem on beets; scrub with a brush.
• Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
• Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly.
• Trim off beet roots; rub off skins.
• Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk.
• Add vinegar mixture and onion to beet mixture; toss gently.

LENTILS WITH TARRAGON, SHALLOTS, AND BEETS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, toss beets with 2 tablespoons oil and 1 1/2 teaspoons salt. Arrange on a rimmed baking sheet; pour 1/4 cup water into pan. Cover with foil; roast until beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from oven; let cool. Peel and cut into 1/2-inch cubes.
• Meanwhile, combine lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until lentils are tender but not mushy, 10 to 20 minutes. Stir in remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
• Make vinaigrette: In a small bowl, combine shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in remaining 1/4 cup oil in a steady stream.
• Transfer lentils to a large serving bowl. Pour vinaigrette over lentils, and add tarragon; toss well to combine. Toss in beets. Season with salt and pepper, and serve, or cover with plastic wrap and place in refrigerator up to 4 hours; bring to room temperature before serving.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.