Roasted Beet Salad with Tarragon-Basil Infused Olive Oil

Roasted Beet Salad with Tarragon-Basil Infused Olive Oil

Salad:
one bunch of red beets, stems & leaves removed (about 3)
one bunch of gold beets, stems & leaves removed (about 3)
3 ounces of baby arugula
2 tablespoons olive oil
1/4 teaspoon salt
1 large shallot, thinly sliced (or 2 small)
1 piece of green garlic, bulb and stem, thinly sliced (if you can’t find green garlic, use two green onions)
coarse salt for garnish

Tarragon-Infused Olive Oil:
½ cup extra virgin olive oil
3 tablespoons packed basil leaves
2 tablespoons packed tarragon leaves
Pinch of salt

View the full recipe at Snixy Kitchen →