Beet Salad with Orange Vinaigrette Recipe

• 4 Red Beets, greens trimmed to 1/2 inch
• 4 Golden Beets, greens trimmed to 1/2 inch
• Vinaigrette:
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons orange juice
• 2 teaspoons grated orange zest
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced fresh tarragon
• or 2 teaspoons dried tarragon
• Salt and freshly ground pepper to taste
• Optional - crumble Goat cheese on top

1. Preheat oven to 450 F. Wrap each color of beet in a separate aluminum foil packet.
2. Place on a baking sheet and bake for 45 minutes, or until the beets can be easily pierced with the tip of a knife.
3. Let cool completely.
4. Trim the ends of the beets.
5. Using paper towels, gently remove the skin.
6. Cut the beets into 1/4 inch slices or quarter and then cut into thirds to make chunks and place in a bowl.
7. Vinaigrette: In a small bowl, combine all the ingredients.
8. Whisk together and pour over the beets.
9. Serve at room temperature or cover and refrigerate overnight.

red beets, golden beets, vinaigrette, extravirgin olive oil, orange juice, orange zest, balsamic vinegar, tarragon, tarragon, salt, cheese

Taken from cookeatshare.com/recipes/beet-salad-with-orange-vinaigrette-506 (may not work)