Beets

Hubby loves beet salad. It's probably one of his favorite summer salads. Since I'm on a mission to make a bunch of cold salads to have over the weekend, I knew beet salad had to be one of them!

Recipe:

6 bunches of beets (or 20 beets)

1/2 teaspoon chopped fresh tarragon

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh oregano

1 cup red wine vinegar

2 tablespoons olive oil

1/4 cup sugar

1 teaspoon of salt 

1 teaspoon fresh ground pepper

1 garlic clove minced

Cut stems off beets and bake at 350 for an hour, or until done.

Let cool, and then rub off skins. Quarter beets into large bowl.

In a separate bowl, mix in tarragon through garlic. Stir well and then pour over beets.

Toss well, chill and eat.

WARNING: Never think you can out smart a beet. Always wear your apron.