Sautéed beets and spinach salad

Sunday, July 22, 2012

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The condiments of this beets recipe, french shallots, tarragon and lemon, the way of cooking them, first oven baked, then quickly sautéed just before beeing served, will make this vegetable taste differently!

preparation time: 10 minutes
total time: 10 minutes to 1.5 hour (if you buy raw beets)

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2 plates spinach salad (you can also use arugula)
3 beets
1 french shallot (minced)
15 tarragon leaves
1 tbsp olive iol
1/4 lemon juice

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1. wrap the individual beets in aluminum foil, place them in a 350˚F oven and cook them 1 hour and 15 minutes

2. Remove beets from oven.
3. Unwrap aluminum foil.

4. Remove completely skin of beets.

5. cut the beets into slices then into allumette
6. mix the beets with the minced shallot, lemon juice and olive oil
7. cook the mix in a high heat pan a few seconds
8. add the cooked mix above the spinach
9. add the tarragon leaves and serve