Golden Beet Salad with Tarragon Vinaigrette
Have you ever eaten a bowl of sunshine? This Golden Beet Salad with Tarragon Vinaigrette is truly sunshine in a bowl. Glorious, colorful roasted golden (yellow) beets are paired with crisp lettuce, creamy feta, toasted pistachios, and a flavorful, herby tarragon dressing.
Equipment
- baking sheet
- aluminum foil
Ingredients
Tarragon Vinaigrette
- ¼ cup freshly squeezed orange juice
- ¼ cup chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ Kosher salt, plus more to taste
- ⅛ freshly ground pepper, plus more to taste
- ¾ cup olive oil
For the Salad
- 4-5 ounces (4-6 loosely packed cups) lettuce (Spring mix, baby spinach, arugula, etc.) *see notes
- 6 golden (yellow) beets
- ¼-½ cup (2-4 ounces) feta cheese, crumbled
- ½ cup (4 ounces) chopped pistachios shelled and unsalted
- tarragon vinaigrette to taste *recipe follows
- salt and pepper to taste
Instructions
Tarragon Vinaigrette
- Place all the ingredients (except the olive oil) in a bowl. Slowly drizzle in the olive oil while continuing to whisk until it comes together.Alternatively, you can use a jar with a tight-fitting lid. With this method, you can add all the ingredients, secure the lid, and shake vigorously until well-mixed. This will yield 1 cup of dressing.¾ cup olive oil, ¼ cup freshly squeezed orange juice, ¼ cup chopped fresh tarragon, 1 tablespoon Dijon mustard, 1 teaspoon honey, ¼ Kosher salt, plus more to taste, ⅛ freshly ground pepper, plus more to taste
For the Salad
- Roast the beets: Preheat the oven to 400℉. Trim the leaves off the beets, and wash them to remove any dirt. Wrap each beet in aluminum foil, and place them on a baking sheet. Bake for about 50 minutes, or until easily pierced with a knife. They should be soft, but still tender (not mushy). Allow to cool for about 15 minutes before peeling.6 golden (yellow) beets
- When the beets are cool enough to handle, remove the foil, and rub the skins between your fingers. The skin should come right off. Cut the beets into equal-sized pieces.
- Assemble the salad: On large platter or individual bowls, add the lettuce, beets, feta, and nuts. Add the tarragon dressing to taste (start with 2-3 tablespoons then taste), then gently toss. Season with additional dressing, salt, and pepper as needed.4-5 ounces (4-6 loosely packed cups) lettuce (Spring mix, baby spinach, arugula, etc.), ¼-½ cup (2-4 ounces) feta cheese, crumbled, ½ cup (4 ounces) chopped pistachios, tarragon vinaigrette to taste, salt and pepper to taste
Notes
- Although I listed amounts for the ingredients, the salad can be made however you want. You can adjust the ingredients to your preference. I tend to go lighter on the lettuce, to let the beets shine.
- The tarragon vinaigrette will yield 1 cup of dressing, but you won't need nearly that much. I like to drizzle and taste as I go. The dressing can be kept in the fridge for up to 1 week. Use it on cooked veggies and salads. It also makes a great bread dip.
Nutrition*
Serving: 1 salad | Calories: 209kcal | Carbohydrates: 18.6g | Protein: 6.7g | Fat: 13.2g | Saturated Fat: 4.3g | Cholesterol: 17mg | Sodium: 339mg | Potassium: 805mg | Fiber: 6.4g | Sugar: 10.6g | Calcium: 144mg | Iron: 3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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