Ingredients
Salad
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642163/itemsImages/04844d5c-3db8-4de0-94c5-7c850ce73ddb-124742.webp)
6 beet
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642164/itemsImages/11a6cfd8-f4d7-462c-a29e-4dbd506f8af8-473279.webp)
½ cup feta cheese, crumbled
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642165/itemsImages/8790f0ad-f80d-453d-83c3-3b4322de4500-700470.webp)
handful tarragon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642166/itemsImages/d77bd1d6-775b-4e73-a13a-4489f58a2d7c-624572.webp)
¼ cup Chives
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642166/itemsImages/ec13532b-43d7-4c6a-b9ed-1d92260e1dc9-855959.webp)
as needed salt
¾ cup tarragon aioli
¼ cup pickled shallots
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642167/itemsImages/7279f63c-54ec-4092-b4f4-b71b8a449225-682196.webp)
as needed olive oil
Tarragon Oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642174/itemsImages/081297a3-dd4d-454c-8339-efc1f97f4d04-271962.webp)
1 cup tarragon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642175/itemsImages/3cd6f95a-fa72-4ce6-8364-04f18e49b4d6-68761.webp)
2 cup avocado oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642176/itemsImages/a225fccb-f1fb-497b-bd7f-a2d0a194aba4-920048.webp)
2 egg yolk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642177/itemsImages/717b67ff-9243-4b85-85b3-201efee3f690-86776.webp)
1 tbsp dijon mustard
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642177/itemsImages/bc99b3b4-cdc3-43f1-ad1e-f0b7756a8f40-139687.webp)
1 juice of lemon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642178/itemsImages/612778b9-7f88-4017-a8ee-4007a2fa1e54-437692.webp)
1 tbsp white wine vinegar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642179/itemsImages/20c499a7-89aa-4e9d-a051-466c0ce1894c-650621.webp)
to taste salt
Pickled Shallots
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642191/itemsImages/9ba7875d-314a-43a3-8ebe-5672dc78f2c5-873610.webp)
4 shallots
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642192/itemsImages/6cbd834a-6b68-46ae-85d7-1bedbe5e08b5-159090.webp)
200 gram rice vinegar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642192/itemsImages/6025706e-bab0-41b2-b08b-412194760ac4-183414.webp)
60 gram sugar
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642180/itemsImages/bbd1c7c5-4b94-4b82-932c-fc100c180648-599172.webp)
blender
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642180/itemsImages/38302a84-0521-48fe-92df-7a84156674d4-548949.webp)
saucepan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642181/itemsImages/8b3926ca-db8f-41da-bcdc-ca858b801e35-905825.webp)
bowl
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642182/itemsImages/c2648e80-a620-4f30-9cc9-958784ab4e03-213521.webp)
strainer
Directions
Salad
Step 1
Set oven to 325F. Scrub beets and rinse with cold water. Pat dry. Cover in olive oil and salt, mix, and bake in oven for 2 hours.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642168/itemsImages/d39fba74-5ad6-486c-bf04-85e6c12760d7-17989.webp)
6 beet
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642169/itemsImages/5fb84749-a6af-49c2-9786-4329fe8c3bf5-633861.webp)
as needed olive oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642169/itemsImages/c98cc3b7-10c8-47e0-ab08-0953a7240d9f-428291.webp)
as needed salt
Step 2
Make tarragon oil.
Step 3
Make pickled shallots.
Step 4
Once beets are cooked and cool, slice into small pieces. Add to mixing bowl with aioli, season with salt.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642170/itemsImages/a24b4cc9-0a80-4e1c-9144-494f20177a1a-311363.webp)
6 beet
¾ cup tarragon aioli
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642171/itemsImages/5d5b1171-9c75-47be-a15a-c3c63c69a4b1-494942.webp)
to taste salt
Step 5
Plate beets, with pickled shallots, chives, crumbled feta, and tarragon leaves. Enjoy!
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642171/itemsImages/2d480a5a-1198-4b3a-baa4-3bd83af297ab-370579.webp)
6 beet
¼ cup pickled shallots
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642172/itemsImages/16f2a115-df1c-40f9-8418-539cb000eef7-112535.webp)
¼ cup Chives
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642173/itemsImages/0b927f96-f90b-44f3-9eed-bc691284591a-266632.webp)
½ cup feta cheese, crumbled
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642174/itemsImages/43e9686c-c1e3-489e-9b81-62eb3e7aa93c-646256.webp)
handful tarragon
Tarragon Oil
Step 1
Blend tarragon with avocado oil on low speed, about 30 seconds. Pour in saucepan and cook on low heat about 10-15 mins. Strain and cool
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642182/itemsImages/6ba6ae6f-ce6c-4631-b63a-ee232cf2457d-365266.webp)
1 cup tarragon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642183/itemsImages/51d23075-e8b2-49a3-9ac9-b03c4d52a68f-147577.webp)
2 cup avocado oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642184/itemsImages/5f9bd9c8-4f59-4ee0-bb6e-74cfdf850bff-211612.webp)
blender
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642184/itemsImages/85a1ac1e-c2ac-48d7-a464-961f197cfc3a-508023.webp)
saucepan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642185/itemsImages/55471b59-c417-4827-9307-84186dd86052-115808.webp)
strainer
Step 2
In a mixing bowl, add eggs, dijon mustard, vinegar, lemon juice.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642186/itemsImages/6a69927a-10e6-4543-88ba-07843592e5ca-501953.webp)
2 egg yolk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642187/itemsImages/b4801732-6767-43ff-8122-67ffd0b34212-105471.webp)
1 tbsp dijon mustard
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642188/itemsImages/8c823d65-a2f7-483f-935c-5e8ef00ee651-220509.webp)
1 tbsp white wine vinegar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642188/itemsImages/75b21b8d-19a3-4a47-86fe-76887cfcb2e1-790716.webp)
1 juice of lemon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642189/itemsImages/2bea5689-f1c3-48d1-b2b4-0664826fa325-72692.webp)
bowl
Step 3
Pour in tarragon oil slowly while whisking. Should become like a mayo consistency. Season with salt.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642190/itemsImages/9e5fb8ab-f589-4794-a600-42d2611daeaa-376731.webp)
to taste salt
Pickled Shallots
Step 1
Slice shallots thin on mandolin.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642193/itemsImages/d99feeee-43b4-461f-b1ea-e3d6df66efc3-438985.webp)
4 shallots
Step 2
Heat vinegar and sugar until dissolved, pour straight over shallots and refrigerate.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642194/itemsImages/4f3b1a21-0d3d-44a2-afac-318e6d7ce1cc-741945.webp)
200 gram rice vinegar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642195/itemsImages/4d1855b1-5c7e-4247-8eec-b2f80effa96b-85864.webp)
60 gram sugar