Baked Beets with Orange

12 small, young beets with greens attached
1/2 cup water1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
3 tablespoons chopped fresh tarragon
salt and freshly ground pepper.

Preheat oven to 350 degrees F.

Cut the greens away from the beets, leaving about 1/2 inch of stem on the beets. Discard, tough, damaged outer leaves. Thoroughly was the beets and the greens. Chop greens coarsely. Place the whole beets and the greens in a baking dish with a lid. Add the water, cover the dish and place in the oven. Bake until the beets are tender, 40-50 minutes, depending on the size of the beets. Large beets may take longer.

Remove from the oven and set aside to cool. Trim off the stem and root ends, peel the beets. Skins will easily slip off. Slice the beets thinly and place on a serving plate. Using a slotted spoon, transfer the greens to the plate and arrange around the beets.

In a small bowl, stir toghether the oil, vinegar, orange juice and 2 tablespoons of tarragon. Season to taste with salt and pepper.

Pour the dressing evenly over the beets and greens. Garnish with the remaining 1 tablespoon tarragon. 4 servings.