Thin-sliced beets make a gorgeous vegetarian appetizer. This recipe is courtesy of by Daphne Oz.
extra-virgin olive oil
red wine vinegar
chopped fresh tarragon
small red or golden beets, scrubbed and rinsed
Flaky sea salt and microgreens, for garnish
- In a small bowl, whisk together olive oil, vinegar, honey, tarragon, 1/2 teaspoon kosher salt, and freshly cracked black pepper to taste.
- Peel the beets or, if they’re organic, scrub extra well and leave the skin on. Using mandoline, very thinly slice beets.
- Arrange beets on plate; spoon vinaigrette over top. Finish with pinch flaky sea salt. Garnish with microgreens.