Ingredients
1 1/2
lb assorted-color beets (about 6 medium)
2
tablespoons balsamic vinegar
2
tablespoons extra-virgin olive oil
2
tablespoons chopped fresh chives
1
tablespoon chopped fresh tarragon leaves
1
teaspoon grated orange peel
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
Preparation
Remove and discard beet greens. Leave root and 1-inch stem on beets; scrub with brush. Place beets in large microwavable bowl; cover with 3 layers of damp microwavable paper towels. Microwave on High 10 to 12 minutes or until tender. Place beets in ice water; let stand 5 minutes. Drain. Remove root; peel and cut beets into thin wedges.
In medium bowl, stir together remaining ingredients. Add beet wedges; toss to coat.
