Recipe of the Month
Beets with Vinegar and Tarragon
- 8 beets (1 pound, 10 ounces), topped
- 1 cup water
- Salt and pepper
- 1 tablespoon good white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh tarragon leaves
Preparation:
Preheat the oven to 375 F
Place the beets in a 10 by 8 inch baking dish, add the water, and cover the dish tightly with aluminum foil. Bake the beets for 1 hour to 1 hour and 15 minutes, until they are tender throughout (poke the beets with a knife or toothpick to test them). Remove the foil, allow the beets to cool, and peel them over the sink. Their skins will rub off very easily. Slice the beets thin or into wedges and season them with salt and freshly ground pepper. Toss the beets with the vinegar, olive oil, and tarragon and chill until ready to serve.
FEATURED CHEF
Sous Chef David Claney
Recent Work History
Café Malaga- Mckinney, TX
Patrizio – Dallas, TX
Icarus – Boston, MA
Aquitaine – Boston, MA
Food is such a wonderful genre to work in! It is ever expansive as everyone needs sustinence. My goal is to use this medium to nurture and enlighten people in a positive way. Taking great care in this whole process ensures that our guests will happy. I am honored and very grateful to be given the opportunity by the Lombardi family and all of those that I work closely with at Toulouse to contribute to this goal.
