RED GRAPE AND BEET SALAD WITH TARRAGON, FRESH RASPBERRIES, AND TOASTED WALNUTS
serves 3-4
2 large beets (11 oz total weight, root only), peeled and grated (about 2 loose cups grated beetroot)
2 tsp red wine vinegar
1 TBSP balsamic vinegar
1 tsp natural cane sugar (evaporated cane juice)
3 cups red seedless grapes (from 2 large bunches), halved
10 sprigs tarragon (2/3 oz total weight), leaves reserved and stems discarded
1 tsp grape seed oil
generous pinch salt
1/2 cup shelled, unsalted walnuts, roughly chopped
generous 1/2 cup fresh raspberries, washed and dried
Stir together the grated beet, both vinegars, and sugar. Set aside. In another bowl, combine the halved grapes, tarragon leaves, grape seed oil, and salt. Let both sit for an hour, stirring occasionally.
After an hour is up, transfer the beets to a serving bowl. Heat a dry skillet over medium heat and toast the chopped walnuts until fragrant, about 3 minutes. Add to the serving bowl.
Pour the grape-tarragon mixture into the hot skillet and saute over medium-low heat until the tarragon is wilted, but still vibrant green, about 3 minutes. Add the grapes and tarragon to the serving bowl and toss very well. Add the raspberries and toss gently to distribute. Serve.