Beet Salad with Orange, Chives, and Tarragon
If you’ve never tried beets, orange, and tarragon together, you’re in for a treat!
If you’ve never tried beets, orange, and tarragon together, you’re in for a treat! This beet salad is all about bright, fresh flavors and a touch of elegance without the fuss. Earthy roasted beets meet juicy orange segments and the aniseed fragrance of tarragon, all tied together with a citrusy kick that makes every bite pop. It’s light, vibrant, and perfect as a starter or a refreshing side dish.
Serves 2 | Prep Time: 15 minutes | Cook Time: 1 HOUR
INGREDIENTS
2 medium beets, unpeeled
1 orange (zested and segmented)
1 tbsp orange juice (from the same orange)
1 tbsp olive oil
½ tbsp white wine vinegar
1 tbsp fresh tarragon leaves, finely chopped
½ tbsp chives, finely chopped
Sea salt and freshly ground black pepper
MISE EN PLACE
TFinely chop the tarragon and chives. Cut the orange segments as shown in the video and reserve them in the orange juice.
METHOD
Preheat the oven to 200°C (400°F). Coat the beets with a drizzle of olive oil and a sprinkle of sea salt, then wrap them in foil. Roast for about 1 hour or until a knife slides in easily. Let the beets cool slightly, then peel off the skin by rubbing with your hands or a paper towel.
Slice the beets into wedges or rounds and place them in a mixing bowl. Drizzle with orange juice, white wine vinegar, and olive oil. Toss gently to coat and leave to macerate in the fridge for 15 minutes.
When ready to serve, arrange the beet slices on a plate using a food stacker if you’d like a more structured presentation. Add a few orange supremes, sprinkle with tarragon and chives, and season with sea salt and black pepper to taste. Finish with a touch of orange zest for extra citrus pop and a final drizzle of olive oil.