Beet Slaw with Tarragon

June 26, 2011
1 Ratings
  • Serves 4-6
Author Notes

The true flavor of beets shines in this recipe. Use the freshest most seasonal beets you can find. —Ordinary Blogger (Rivki Locker)

What You'll Need
  • 3 beets, peeled (wear gloves!)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • a 1-inch knob of ginger, grated
  • a dozen or so leaves of fresh tarragon, chopped
  1. Julienne the beets, using a mandoline if you have one. (If you don't, feel free to use a good old fashioned chef's knife.)
  2. In a small bowl, combine the vinegar, oils, salt, and grated ginger. Pour this mixture over the beets and let it sit for an hour or two at room temperature. (You can also refrigerate it for up to a day. The flavors improve with time.)
  3. Immediately before serving, stir in the tarragon and mix well. Enjoy on its own or on top of a bed of greens.
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1 Review

Sagegreen June 26, 2011
Nice! I love beets and ginger. Great use of tarragon, too. What: You don't like red dyed hands?