Beets With Mustard And Tarragon Recipes

ROASTED BEETS WITH TARRAGON

Roasted Beets with Tarragon image

Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

Beets (We used golden beets)
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Endive leaves
Fresh tarragon

Steps:

Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.

BEETS WITH MUSTARD AND TARRAGON

Beets With Mustard and Tarragon image

Make and share this Beets With Mustard and Tarragon recipe from Food.com.

Provided by Mindelicious

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs beets
1 tablespoon coarse grain mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
salt & pepper

Steps:

**Wear rubber gloves when handling beets! Trim beet greens and wash well. Place in 2 1/2 qt saucepan and cover with water. Bring to boil, reduce heat and cook 25-40 minutes (depending on size) until tender. Drain and let cool until you can handle them. Peel beets and cut into slices or wedges. (You can probably use canned beets - just skip this step).
Stir together mustard, vinegar, oil, and tarragon. Pour over beets. Season with salt and pepper. Toss and serve hot or at room temperature.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

STEAMED BEETS WITH TARRAGON

Steamed Beets with Tarragon image

Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal Beet Fall Healthy Tarragon Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 bunch beets
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh tarragon
1 tablespoon unsalted butter, cut into bits
1 teaspoon cider vinegar
1/4 teaspoon sugar

Steps:

Peel beets and halve lengthwise.
Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

MARINATED BEETS WITH PISTACHIOS AND TARRAGON

Marinated Beets with Pistachios and Tarragon image

Provided by Miles Thompson

Categories Salad Side Vegetarian Kid-Friendly High Fiber Lunch Pistachio Beet Healthy Low Cholesterol Tarragon Bon Appétit Healdsburg Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 8

Ingredients

1 pound baby yellow or red beets, trimmed, scrubbed
1/2 cup Sherry or red wine vinegar, divided
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon

Steps:

Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

LENTILS WITH TARRAGON, SHALLOTS, AND BEETS

Lentils with Tarragon, Shallots, and Beets image

Deep-hued lentils and roasted beets make a delicious combination.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

3 1/2 pounds beets, trimmed
2 tablespoons plus 1/4 cup extra-virgin olive oil
3 1/2 teaspoons coarse salt, plus more for seasoning
1/4 cup water, plus more for cooking lentils
1 pound French green lentils, picked over
2 garlic cloves
2 dried bay leaves
1 shallot, minced
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon balsamic vinegar
1 tablespoon chopped fresh tarragon
Freshly ground pepper

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.

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