Happy Thanksgiving!

Everyone enjoy your Thanksgiving!  Thanksgiving is my favorite holiday, and I'm really missing the States today, and feeling especially grateful for my family and my community in Boulder even though I'm not there.

Instead of writing about toddlers, I'm going to give you my current favorite Thanksgiving recipe.  I found this about 3 years ago, and I love it!  It's relatively easy, but the colors are vibrant and it tastes fresh and delicious.  I love the beet/tarragon/orange flavor combo.

Roasted Beet Salad with Oranges & Greens

Ingredients:
6 medium beets w/ greens attached
2 large oranges
1 small sweet onion in thin wedges

Dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp. grated orange peel
1 small bunch fresh tarragon
salt and pepper to taste

Chop off the greens and roast or boil the beets (to roast, wrap each one in foil and cook at 400 for 90 minutes.  This can be done a day in advance).  Peel and cut into bite-sized wedges.

While beets are cooking, peel oranges and peel off the sides of each segment (some types of oranges are better for this than others, but I don't know which).

Chop beet greens and steam till just tender (if your sweet-onion is not sweet enough, saute onion slices until almost soft, then fold the greens in)

Mix up the dressing, then combine everything.  Let stand at least one hour before serving.  Serve at room temperature.  If you want, add some soft goat cheese on top.

Enjoy!