SERVES:
4 - 6
INGREDIENTS:
12 small whole beets (or a lesser amount of larger beets)
1 small onion, halved and thinly sliced
1 Tbs vegetable oil
3 large ears of corn, kernels removed (approx. 1 1/2 cups)
approx. 2 - 3 Tbs chopped fresh tarragon
2 - 3 Tbs white wine vinegar
salt and pepper to taste
baby arugula as needed
crumbled goat cheese as needed
PROCEDURE:
Cook the whole, unpeeled beets in slowly boiling water to cover, adding more water as needed as it evaporates. Depending on their size, they may take up to 45 minutes ore more to cook through.
While the beets are cooking, use a large saute pan with a splash of vegetable oil to saute one small, halved thinly sliced onion to soften.
At that point, add the kernels of corn from 3 large ears of corn and cook that along for 3 - 4 minutes and then add a couple of Tbs of chopped fresh tarragon and turn the heat off.
You'll easily be able to insert a knife into the center of the beets when they're done and then drain them under cold water to cool.
Peel them under cold water and halve and slice them into bite size pieces, dropping them into a mixing bowl as you go.
Then add 2 - 3 Tbs white wine vinegar, add the cooked corn mixture and salt and pepper to taste and gently toss to combine.
Serve it on plates over baby arugula finished with crumbled goat cheese over the top.
HINTS:
Try to buy beets that are similar in size, keeping in mind that smaller beets will cook faster, and it's important to cook the beets with the skins on so they don't bleed their color out.