Makes 6 to 8 servings

Oven-roasted or grilled beets are much sweeter than boiled beets. Give this salad a try — everyone loves it at my parties.

8 medium beets (about 1-1/2 pounds beets), rinsed and scrubbed
3 tablespoons balsamic vinegar
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
1 large sweet onion, such as Vidalia, thinly sliced

1. Preheat a gas grill on High heat. Reduce the heat to Medium. Individually wrap each beet in aluminum foil. Place the beets on the grill grate and cover. Cook, turning the beets occasionally, until just tender, 45 minutes to 1 hour. Cool completely. Peel and slice the beets into 1/2-inch thick rounds.

2. In a medium bowl, whisk the balsamic vinegar, tarragon, brown sugar, salt, and pepper until combined. Gradually whisk in the oil until the dressing thickens. Add the beets and onions and toss well. Cover and refrigerate until chilled, at least 1 hour. Serve chilled.

Sidebars:
To grill the beets on a charcoal grill: Build a charcoal fire in the center of the grill and let the coals burn until covered with white ash and very hot. (You should only be able to hold your hand directly over the coals for 1 to 2 seconds.) Leave the fire heaped in the center of the grill — do not spread out. Place the foil wrapped beets around the outside perimeter of the grill, not over the coals. Cover and cook, turning the beets occasionally, until just tender, 45 minutes to 1 hour. If the beets still aren’t tender, place them, still wrapped in their foil, directly on the coals (which will have burned down to cooler embers). Cover and continue roasting until tender.