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Warm beet and tarragon salad

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 pound red beets
  • 1 pound yellow beets
  • 1 pound pink beets
  • 2 bunch frisee, cut and washed
  • 4 sprig tarragon
  • 1/2 pound Bacon, cut into 1/2 cubes or lardons and rendered, reserving the fat
  • 1/4 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grade "B" maple syrup
  • 1 tablespoon Salt and pepper
  • Preparation

    Baking Directions:

    1.

    Place the beets in a pan on bed of the kosher salt, cover with foil, and roast at 325 degrees F until easily pierced with a knife.

    2.

    Remove, cool and clean the beets, then slice into 1-inch cubes.

    3.

    Combine the rendered bacon fat, cider vinegar, Dijon and maple syrup, salt and pepper, tasting for seasoning and balance.

    4.

    Place the beets and frisee into a bowl and lightly dress them with the vinaigrette.

    5.

    Arrange in a bowl or serving platter with a small drizzle of the vinaigrette, and top with torn tarragon leaves and crispy bacon.