Tarragon Beet Salad

Today I made “essence of tarragon”. To do this, cut the Tarragon vinegarplants back, carefully rinse the foliage, spin or shake away excess moisture and strip leaves from the stem. Pack the leaves into a jar and cover with hot white wine vinegar or rice vinegar. I store this in a cool pantry and that’s it. After it sits for a few days the vinegar becomes a richly flavored and aromatic concentrate of tarragon. Add small amounts to salad dressings, tartar sauce or use for any of your favorite tarragon recipes. I like to mix a teaspoon into two tablespoons of Dijon mustard and coat a chicken inside and out before roasting.

Tarragon Beet Salad
Balsamic vinegar, fresh Beets with Tarragon Saladchopped tarragon and minced onion combine complimentary flavors in an easy winter salad. When roasting beets leave 2” of stem so they don’t bleed. When they have cooled trim and remove skins. In England, I’ve seen ready to go plastic pouches of whole roasted beets which seems like a great convenience.

Our garden beets are left in the ground during winter and gathered as we need them. We usually stirfry the greens as a separate dish.

6 sliced roasted beets
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh tarragon
1 tablespoon minced sweet or green onion
Salt to taste, I use a light sprinkle

Combine beets and vinegar and sprinkle with remaining ingredients

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: