• Ingredients: 28
  • Serves: 4
  • Prep: 15 min
  • Bake: 25 min

Steamed beets with tarragon with bunch beets, finely chopped shallots, finely chopped fresh tarragon, unsalted butter, cut into bits, cider vinegar, sugar. To make this steamed beets with tarragon for 4 persons you will need 15 min for preaparation and 25 min for baking.

Ingredients

sauce

sandwiches

  • 6 pita bread rounds
  • 4 plum tomatoes, sliced
  • 1 cucumber, cut diagonally into 1/4-inch-thick slices
  • 1 7-ounce jar roasted red peppers, drained, cut into strips

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes.

    For this step you will need

Nutrition information

Calories 81 Carbohydrates 12 g (4%)
Fat 3 g (5%) Protein 2 g (4%)
Saturated Fat 2 g (9%) Sodium 90 mg (4%)
Polyunsaturated Fat 0 g Fiber 3 g (14%)
Monounsaturated Fat 1 g Cholesterol 8 mg (3%)