Roasted Beets W/ Tarragon & Balsamic Glaze


roasted beets with tarragon and balsamic glaze I. Love. Beets. And these roasted beets with tarragon and balsamic glaze is the perfect side dish or  just great to eat all by itself.

Yes, I'm guilty to drizzling a little more glaze and tarragon on the slices and going to town on them. I love this recipe because its quick, simple and full of flavor! If you haven't had tarragon before, it is a lovely bright herb that has taste similar to anise (think licorice).

The balsamic glaze is quick to put together, just equal parts balsamic vinegar and brown sugar. Bring to a boil and then simmer until reduced and nice and thick!

Enjoy y'all!

roasted beets with tarragon and balsamic glaze

roasted beets with tarragon and balsamic glaze

Roasted Beets W/ Tarragon & Balsamic Glaze

  • 1-2 lbs beets
  • 1/2 cup balsamic vinegar
  • 1/2 cup brown sugar
  • kosher salt for seasoning
  • fresh cracked black pepper
  • extra virgin olive oil
  • 4 tablespoons fresh tarragon, chopped
  1. Trim off tops of beets and place them in a large pot with water to cover. Bring to a boil and then simmer for 20-30 minutes until tender. Let beets cool a little bit and then with a paper towel or dish towel, peel the skin from the beets (the skin comes off easier when beets are still a little warm). 

  2. While beets cook, in a small pot combine the vinegar and sugar. Bring to a boil and then reduce the heat. Reduce until nice and syrupy and mixture coats the back of a spoon, 10-15 minutes. 

  3. Preheat oven to 375° Slice beets 1/8-inch thick and place on a sheet pan. Season with salt, pepper and a drizzle of olive oil. Roast for 10 minutes and then add 2 tablespoons of the chopped tarragon and a healthy drizzle of the balsamic glaze. Continue to cook or another 5 minutes. Remove from oven and sprinkle with remaining tarragon and a little more of the glaze if need be. Enjoy!

Carrot Salad With Currants, Walnuts + Curry Vinaigrette

Carrot Salad With Currants and salad? Okay, so I did not grow up eating nicely shredded carrots with a tasty vinegarette, but when I first tried a carrot salad, I was sold right away! With Spring not far away, I saw some beautiful purple and yellow carrots at the grocery store and just needed to grab them! This is the perfect side salad that has toasty chopped walnuts, currants, fresh parsley and a simple vinaigrette made from lemon juice, honey, dijon mustard, walnut oil and the surprising appearance of yellow curry powder.

Carrot Salad With Currants and carrot salad is quick to make and light and flavorful! Goes well with seafood or some grilled chicken. I used a food processor to shred the carrots, but a mandoline will work just fine. I know curry powder can be a little too much for some but can be easily omitted and will still have a great salad.

FYI: I do not like raisins but very much so prefer currants, I don't know, I'm weird about raisins.

Carrot Salad With Currants and do not know about you guys, but Spring is my favorite time of the year. Even though I appreciate all seasons and what they bring, I'm particularly excited about this upcoming Spring season. I've embarked on this blog and learning through trial and error. My little seedlings are coming to life waiting to be planted. I love pickling and preserving and cannot wait to give y'all some great recipes! What are some things you are looking forward to that have, kinda, been on the back burner? Me? Definitely getting into a routine to work out and take more time to reflect and stop making excuses!

Carrot Salad With Currants and

Carrot Salad With Currants, Walnuts + Curry Vinegarette

Curry Walnut Vinaigrette

  • 2 teaspoon dijon mustard
  • 1 teaspoon yellow curry powder
  • 1 tablespoon honey
  • 2 ounces walnut oil or oil of choice
  • a pinch of kosher salt
  • a few cracks of freshly ground black pepper

Carrot Salad

  • 4 cups shredded carrots
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup currants
  • 2 tablespoons chopped fresh parsley
  1. In a bowl, place dijon, curry powder, honey and whisk to combine. Using a fork or whisk, slowly add the walnut oil while rapidly whisking to emulsify your vinaigrette. Season with salt and pepper to taste.

  2. In another bowl, combine the carrots, toasted walnuts, currants and fresh parsley. Add vinaigrette, toss and serve.