Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Medium beets 1 tb Tarragon, minced
-scrubbed, unpeeled 1 md Red onion(s)
5 Navel oranges -thinly sliced crosswise
3 tb White wine vinegar 3 md Bunches arugula
1 tb Lemon juice Or watercress
Salt and pepper Stems trimmed
1/2 c Olive oil

1. Preheat the oven to 375øF. Divide the beets into groups of 3-4 and
wrap them in foil, crimping the edges to seal tightly. Place the foil
packets on a large baking sheet and bake for about 1 hour, or until
the beets are tender when pierced. When cool enough to handle, peel
the beets and slice them crosswise ¬-inch thick or cut them into
«-inch dice.

2. Using a small, sharp knife, peek the oranges, removing the bitter
white pith. Slice crosswise ¬-inch thick.

3. In a medium bowl, whisk together the vinegar and lemon juice.
Whisk in 1 tsp coarse salt and « tsp pepper. Gradually whisk in the
olive oil. Add the tarragon, In a small bowl, toss the onion with 1
tbs of the dressing.

4. Toss the arugula with half of the remaining dressing and arrange
on a large platter. Arrange the oranges and beets on the greens and
drizzle with the remaining dressing. Scatter the onion on top and
serve.

Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95

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