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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.

Photography: YASU+JUNKO

Source: Martha Stewart Living, March 2015


  • Beets (We used golden beets)
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Coarse salt
  • Endive leaves
  • Fresh tarragon


  1. 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.

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