Chilled beet salad with cranberry and orange

MAKES 8 SERVINGS

8 to 12 (2 to 3 pounds) medium beets, in variety of colors

2 cloves garlic, crushed

2 shallots, crushed

Sprig thyme, chopped

2 teaspoons salt

1 teaspoon pepper

1 cup sherry vinegar

1 cup olive oil

1 bag fresh or frozen cranberries

Zest and juice from 4 to 5 oranges, reserving 1 teaspoon zest

1/4 cup sugar

1 bunch tarragon, chopped

Salt and pepper, to taste

1 teaspoon orange zest, for garnish

1 bag arugula, optional

Preheat oven to 350 degrees. Place beets in cake pan with the crushed garlic and shallots, thyme, salt and pepper. Coat beets with vinegar and oil, being sure there is about ½-inch liquid on bottom of pan (the liquid becomes the dressing). If more vinegar and oil is needed, keep vinegar and oil at a half-half ratio. Roast until tender (60 to 90 minutes, depending on size of beets).

While beets are roasting, place the cranberries in a pot with the orange zest (reserving 1 teaspoon zest for garnish) and juice. Add sugar. Over medium heat, cook cranberries just until they pop (or they become mush). Remove from heat.

After beets are cooked, remove, peel and cut into medium dice. Strain and save cooking liquid. Taste liquid to see if more vinegar is needed for flavor; if so, add. In large bowl, toss beets with cranberries, tarragon, salt and pepper. Dress beets with cooking liquid; garnish with zest. Chill for 1 hour before serving. If desired, toss with arugula before serving.

Chef Molly Harrison, Green Zebra

Nutrition facts per serving: 349 calories, 27 g fat, 4 g saturated fat, 0 mg cholesterol, 25 g carbohydrates, 3 g protein, 673 mg sodium, 4 g fiber