Beets With Mustard And Tarragon Recipe

Ingredients for Beets With Mustard And Tarragon

• 1 lb medium beets (about 4-5), trimmed and washed
• Coarse Grain Mustard
• Balsamic Vinegar
• Olive Oil
• Fresh Tarragon
• Salt & Pepper

How to Make Beets With Mustard And Tarragon

1. Wear rubber gloves to prevent staining your hands. Trim and thoroughly wash the beets.
2. Place beets in a 2 1/2-quart saucepan and cover with cold water by about an inch.
3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 25-40 minutes, or until a fork easily pierces the beets.
4. Remove from heat and let cool slightly in the pot, still covered with water, for about 15 minutes. This makes peeling easier.
5. Drain the beets and run them under cold water for a few minutes to help cool them down further. Once cool enough to handle, peel the beets.
6. Cut the peeled beets into 1/4-inch thick slices or wedges.
7. In a small bowl, whisk together the Dijon mustard, red wine vinegar (or apple cider vinegar), olive oil, and chopped fresh tarragon.
8. Pour the dressing over the sliced beets.
9. Season generously with salt and freshly ground black pepper.
10. Gently toss to combine. Serve warm, at room temperature, or chilled.