---------- Recipe via Meal-Master (tm) v8.04
       Title: Beet Salad With Orange And Tarragon
  Categories: New, Text, Import
       Yield: 4 servings
         8 sm to medium-sized beets
   :          For the dressing:
         2 TB extra-virgin olive oil
         3 TB freshly squeezed orange
   :          juice, -- preferably from a
   :          bloo
         2 TB balsamic vinegar
         1 ts freshly grated orange zest
         1 TB finely snipped fresh
   :          tarragon or -- 2 teaspoons
   :          dried ta
   :          Salt and freshly milled
   :          black pepper
   Trim the leaves off the beets, but do not remove the
   tops or pierce the beets themselves, or their juice
   will bleed into the water and flavor and color will be
   lost. Fill a saucepan with enough water to cover the
   beets generously and bring to a rapid boil. Add the
   beets and reduce the heat so that the beets boil
   gently until tender, 20 to 30 minutes. When you can
   pierce them easily with a sharp knife, thin skewer,
   or, better yet, a cake tester, they are done. (Try to
   use something as thin as possible to prevent the beets
   from bleeding excessively when they are pierced.) They
   should be tender but not mushy.
   Meanwhile, in a small bowl, combine all the dressing
   ingredients, including salt and pepper to taste. Whisk
   to blend. When the beets are cooked, drain them into
   cold water to cool so they can be handled. Drain again
   and cut off the tops and slip off the skins. Cut into
   1/4-inch thick slices and place in a salad bowl. Pour
   over the dressing, toss well, and serve. The beets can
   also be left to marinate at room temperature for
   several hours.
   Ahead-of-time note: This entire dish can be prepared a
   day in advance, covered, and refrigerated. Bring to
   room temperature before serving.
   Recipe By     :CHEF DU JOUR SHOW #DJ9210
                                         Date: Mon, 28
   Oct 1996 08:56:25 -0500