Beets with Orange Vinaigrette

Ingredients

• 4 pounds beets ( 3 bunches)
• 1.5 tablespoons tarragon fresh chopped
• 2 tablespoons olive oil 
• 0.3 cup orange juice 
• 1 tablespoon orange peel grated
• 6 servings salt and pepper 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan

Directions

1. Trim and discard tops and root ends from beets. Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
2. In a 5- to 6-quart pan over high heat, bring 1 inch of water to a boil.
3. Place beets on a rack over water, cover pan, reduce heat, and steam until beets are tender when pierced, about 15 minutes.
4. Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, olive oil, and tarragon.
5. Remove beets from steaming rack and add to bowl.
6. Mix gently to coat.
7. Add salt and pepper to taste.