Ingredients
8 beets (1 lb 10 oz)
1 cup water
salt and pepper
1 tablespoon wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh tarragon leaves
Preparation
Preheat oven to 375
Place beets in a 10 x 8 inch baking dish, add water and cover tightly with aluminum foil. Bake until beets are tender. ( about 1 1/4 hr). Let beets cool. Remove skins and slice thin. Toss the beets with vinegar, olive oil, and tarragon leaves. Chill until ready to serve.
Cooked in this manner the beets can also be pureed and a small spoonful added to carrot, spinach or fennel soup.
