Roasted Beet Salad

Recipe from Marlene Parrish, who believes a few roasted beets in the veggie drawer come in handy. They keep for several weeks, wrapped in foil. Then any time you need an extra dish, turn the beets into Harvard or pickled beets, add slices to a salad or make this herby side dish.

• About 6 medium beets
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons squeezed orange juice, preferably blood orange
• 2 tablespoons balsamic vinegar
• 1 tablespoon tarragon or 2 teaspoons dried tarragon (optional)
• Salt and freshly ground black pepper

Preheat the oven to 450 degrees. To bake beets: Trim, leaving 2 inches of tops and tails. Wrap 2 to 3 beets in aluminum foil and set the packages on a baking sheet. Bake for 45 minutes to 1 hour. Let packages cool, then refrigerate until ready to finish the dish. When ready, trim a thin slice from both top and bottom of the beets. Skin will slip off. Slice or chunk beets.

Combine remaining ingredients. Whisk and add to beets. Serve at room temperature. Makes enough to serve 4, depending on the meal.

Per serving: 125 calories; 7 g fat (1 g saturated fat; 50 percent calories from fat); 14 g carbohydrates; 0 mg cholesterol; 166 mg sodium; 2 g protein; 3 g fiber.