Beet Salad with Tarragon Aioli

 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.

 Once beets are cooked and cool, slice into small pieces. Add to mixing bowl with aioli, season with salt.

 Plate beets, with pickled shallots, chives, crumbled feta, and tarragon leaves. Enjoy!

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

 In a mixing bowl, add eggs, dijon mustard, vinegar, lemon juice. 

Pour in tarragon oil slowly while whisking. Should become like a mayo consistency. Season with salt.

Heat vinegar and sugar until dissolved, pour straight over shallots and refrigerate.