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: For the dressing:
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2 TB extra-virgin olive oil
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3 TB freshly squeezed orange
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: juice, -- preferably from a
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: bloo
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2 TB balsamic vinegar
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1 ts freshly grated orange zest
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1 TB finely snipped fresh
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: tarragon or -- 2 teaspoons
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: dried ta
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: Salt and freshly milled
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: black pepper
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Trim the leaves off the beets, but do not remove the tops or pierce
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the beets themselves, or their juice will bleed into the water and
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flavor and color will be lost. Fill a saucepan with enough water to
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cover the beets generously and bring to a rapid boil. Add the beets
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and reduce the heat so that the beets boil gently until tender, 20 to
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30 minutes. When you can pierce them easily with a sharp knife, thin
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skewer, or, better yet, a cake tester, they are done. (Try to use
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something as thin as possible to prevent the beets from bleeding
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excessively when they are pierced.) They should be tender but not
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mushy.
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Meanwhile, in a small bowl, combine all the dressing ingredients,
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including salt and pepper to taste. Whisk to blend. When the beets
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are cooked, drain them into cold water to cool so they can be
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handled. Drain again and cut off the tops and slip off the skins. Cut
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into 1/4-inch thick slices and place in a salad bowl. Pour over the
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dressing, toss well, and serve. The beets can also be left to
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marinate at room temperature for several hours.
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Ahead-of-time note: This entire dish can be prepared a day in advance,
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covered, and refrigerated. Bring to room temperature before serving.
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Recipe By :CHEF DU JOUR SHOW #DJ9210
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Date: Mon, 28 Oct 1996 08:56:25
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~0500
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