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Beets with Orange Vinaigrette





Yields
Makes 4 to 6 servings

 4 pounds beets (about 3 bunches)
 1 tablespoon grated orange peel
 1/4 cup orange juice
 1/4 cup white wine vinegar
 2 tablespoons olive oil
 1 1/2 tablespoons chopped fresh tarragon
  Salt and pepper
Step 1
1

Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.

Step 2
2

In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.

Step 3
3

Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon. Remove beets from steaming rack and add to bowl. Mix gently to coat. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories137
% Daily Value *
Total Fat 4.8g7%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 146mg7%
Total Carbohydrate 22g8%

Dietary Fiber 2g8%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.