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Beet Salad With Tarragon Dressing Recipe

Ingredients

How to make it

  • Wash and trim the ends of the beets. Wrap in tinfoil and bake in a 350F oven for one hour. When cooled, peel off the skin. It should be loose enough that it comes right off. Slice into 1/4" thick rounds.
  • Make the dressing:
  • Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well blended. Slowly add the olive oil while whisking constantly. Add salt and pepper to taste. At this point I like to pour the dressing into a nice serving vessel. Cover and refrigerate until ready to use.
  • Prior to serving, put a handful of microgreens, sprouts or chopped lettuce on a plate. Top with a layer of sliced beets and then sprinkle with the chopped red onion. Sprinkle with chopped pistachios and crumbled feta cheese. Make sure dressing is well stirred, and serve it on the side.

Reviews & Comments 2

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  • Champagnetime2 7 years ago
    How did I miss this one - right up my alley!! Thanks for posting it.
    Was this review helpful? Yes Flag
  • mommyluvs2cook 7 years ago
    This looks awesome, love that you used pistachios :)
    Was this review helpful? Yes Flag

The Cook

chuckieb Ottawa, CA

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