Beet Salad With Tarragon Vinaigrette
Whisk together dressing ingredients:
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons oil
1 tablespoon fresh minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Pour dressing ingredients over cooked and peeled beets that have been cut into 1 1/2 to 2 inch pieces. Toss Gently. Refrigerate for at least two hours before serving to allow flavors to blend.
I used 4 beets from the garden. Two measured 3 inches in diameter and two measured 4 inches in diameter. I cooked them in the Instant Pot. So easy! The smaller beets required 25 minutes cook time while the larger ones required 30 minutes. Manual pressure and quick release. This recipe can also be made with thawed frozen beets.
Pictured with 'Beet Salad With Tarragon Vinaigrette': Cheeseburgers made with mostly grass fed local beef served on homemade buns. The ingredients for the sides were all harvested from our garden. Tangy Vinegar Coleslaw, roasted potatoes, sweet potatoes, turnips and onions and Cucumber Miso Salad.