Root Vegetable Salad with Orange-Tarragon Vinaigrette

Name: Root Vegetable Salad with Orange-Tarragon Vinaigrette
Ingredients: 4 medium sized beets; 1 medium sized rutabaga; 6 medium sized carrots (about one pound); 1 red onion; 1 bunch red radishes; 4 tablespoons olive oil; 3 tablespoons minced chives; 1/3 cup toasted sliced almonds; 2 oranges, peeled and segmented (cut into ‘filets’ free of their connective tissue); 1/4 cup fresh squeezed orange juice; 3 tablespoons tarragon vinegar; 2 tablespoons fresh tarragon leaves; 2 tablespoons dijon mustard (if you have tarragon mustard even better!); 1 tablespoon honey; 1 tablespoon grated fresh ginger; Zest of 1 orange; 1/2 cup olive oil

andrewzimmern.com

Enjoy a nutrient-packed fall salad with roasted beets, carrots, and rutabaga drizzled with citrusy orange-tarragon vinaigrette. Perfect for family meals!

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Ingredients

4 medium sized beets
1 medium sized rutabaga
6 medium sized carrots (about one pound)
1 red onion
1 bunch red radishes
4 tablespoons olive oil
3 tablespoons minced chives
1/3 cup toasted sliced almonds
2 oranges, peeled and segmented (cut into ‘filets’ free of their connective tissue)
1/4 cup fresh squeezed orange juice
3 tablespoons tarragon vinegar
2 tablespoons fresh tarragon leaves
2 tablespoons dijon mustard (if you have tarragon mustard even better!)
1 tablespoon honey
1 tablespoon grated fresh ginger
Zest of 1 orange
1/2 cup olive oil