Roasted Beets With Tarragon Recipes

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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

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

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.

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



Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

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 BEETS WITH HERBS



Roasted Beets with Herbs image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

2 bunches baby beets, peeled and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
  • Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

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

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.

ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE



Roasted Beet Salad With Tarragon Vinaigrette image

Make and share this Roasted Beet Salad With Tarragon Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs golden beets
1/4 cup olive oil, divided
2 tablespoons minced garlic, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons minced fresh tarragon, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons finely chopped shallots
1/2 teaspoon chopped fresh oregano
2 cups vertically sliced red onions

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.

Nutrition Facts : Calories 180.9, Fat 7.1, SaturatedFat 1, Sodium 425.8, Carbohydrate 28.1, Fiber 5.5, Sugar 19.5, Protein 3.4

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