Thursday, August 6, 2009


Hubby loves beet salad. It's probably one of his favorite summer salads. Since I'm on a mission to make a bunch of cold salads to have over the weekend, I knew beet salad had to be one of them!


6 bunches of beets (or 20 beets)
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1 cup red wine vinegar
2 tablespoons olive oil
1/4 cup sugar
1 teaspoon of salt 
1 teaspoon fresh ground pepper
1 garlic clove minced

Cut stems off beets and bake at 350 for an hour, or until done.
Let cool, and then rub off skins. Quarter beets into large bowl.
In a separate bowl, mix in tarragon through garlic. Stir well and then pour over beets.

Toss well, chill and eat.

WARNING: Never think you can out smart a beet. Always wear your apron.


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