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.

Martha Stewart Living, March 2015

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Credit: YASU+JUNKO

Recipe Summary

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Ingredients

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Directions

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  • 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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