Recipe: Beets with Orange Vinaigrette (using fresh beets)

BEETS WITH ORANGE VINAIGRETTE

4 pounds beets (about 3 bunches)
1 tablespoon grated orange peel
1/4 cup orange juice
1/4 cup white wine vinegar
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh tarragon
Salt and Freshly-ground black pepper (to taste)

Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.

In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.

Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon.

Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.

Servings: 4
Source: Sunset Magazine, November 2001