Ingredients for Beets With Mustard And Tarragon
- 1 1/2 lbs fresh beets
- 3 tbsp coarse grain mustard
- 1 1/2 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 1 1/2 tsp chopped fresh tarragon
- salt and freshly ground black pepper (to taste)
- 3 tbsp Dijon mustard
- 1 1/2 tbsp red wine vinegar (or apple cider vinegar)
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How to Make Beets With Mustard And Tarragon
- Wear rubber gloves to prevent staining your hands. Trim and thoroughly wash the beets.
- Place beets in a 2 1/2-quart saucepan and cover with cold water by about an inch.
- 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.
- Remove from heat and let cool slightly in the pot, still covered with water, for about 15 minutes. This makes peeling easier.
- 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.
- Cut the peeled beets into 1/4-inch thick slices or wedges.
- In a small bowl, whisk together the Dijon mustard, red wine vinegar (or apple cider vinegar), olive oil, and chopped fresh tarragon.
- Pour the dressing over the sliced beets.
- Season generously with salt and freshly ground black pepper.
- Gently toss to combine. Serve warm, at room temperature, or chilled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
5g
Carbs
5g
