Roasted Beet Salad with Tarragon Vinaigrette

Served over a bed of baby lettuce, this tarragon-kissed salad brings out the lovely flavors of fresh beets.

1 bunch beets, greens trimmed and saved for another use
½ Walla Walla sweet onion, thinly sliced
½ cup fresh thyme, picked
1 bunch fresh tarragon, picked and chopped
½ cup white wine vinegar
½ cup olive oil
⅓ cup champagne vinegar
3 shallots, minced
1 cup canola oil
1 pound mixed baby lettuce greens
Sea salt and fresh ground pepper

1. Preheat oven to 350°. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature to allow the flavors to marry.

2. Place beets in a separate small baking dish. Sprinkle thyme, olive onion, white wine vinegar and oil over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of plastic wrap, then top with a layer of foil. Roast for 35 minutes. When cool, peel the beets and cut them into quarters.

3. Place the lettuce in a large bowl and toss with some of the dressing. Divide the greens between 6 chilled plates. Add roasted beets to each plate and drizzle with more of the vinaigrette. Serve immediately.

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