Roasted Summer Vegetables with Tarragon Vinaigrette

Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.

½ bunch each of gold and Chioggia beets, beet greens and tops removed and thoroughly washed
1 pound Austrian Crescent potatoes, washed and halved (if smaller) or quartered (if larger)
1-2 red onions, sliced into rounds
4 tablespoons olive oil
½ cup fresh thyme, picked
½ cup white wine vinegar
Sea salt and fresh ground pepper

For the dressing:
1 bunch fresh tarragon, picked and chopped
⅓ cup champagne vinegar
3 shallots, minced
1 cup canola oil
Sea salt and fresh ground pepper

1. Preheat oven to 400°. On a sheet pan, toss potatoes and onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool slightly.

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

3. 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 while the vegetables are roasting to allow the flavors to marry.

4. Combine all the vegetables on a large serving platter and drizzle vegetables with tarragon vinaigrette, tossing to combine. Garnish with fresh herbs and season with additional pepper as desired.

Variations: This vinaigrette is also wonderful drizzled over baby lettuce greens for a refreshing summer salad.

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