Perfect Bite: Roasted Beets with Tarragon
Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.
Source: Martha Stewart Living, March 2015
- Beets (We used golden beets)
- Extra-virgin olive oil
- Fresh lemon juice
- Coarse salt
- Endive leaves
- Fresh tarragon
Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.