beets Recipe
pickled shallots, tarragon dressing, daikon seed
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Ingredients
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Beets
Method
Preparation
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45 minutes or until tender. Allow them to cool, then peel and cut into wedges.
Pickle the Shallots
In a small saucepan, combine white vinegar, water, sugar, and salt. Heat over medium until sugar and salt dissolve. Pour over thinly sliced shallots in a bowl and let sit for at least 30 minutes.
Make the Tarragon Dressing
In a small bowl, whisk together fresh tarragon, olive oil, and a pinch of salt. Adjust seasoning to taste.
Assemble the Dish
On a serving platter, arrange the roasted beet wedges. Spoon the pickled shallots over the beets, drizzle with tarragon dressing, and sprinkle daikon seeds on top.
