27.Feb.2010 at 27 | Demian
Recipe Sketchbook: Roasted Beets, Blood Orange, Tarragon
Roasted beets in a blood orange vinaigrette with red wine vinegar, Dijon mustard, olive oil, shallots, minced capers, chopped tarragon, lemon juice, kosher salt and ground black pepper. Served with goat cheese, fresh tarragon, chervil and olive oil. Very good.
