Chrysanthemum & Beet Salad in Creamy Tarragon Dressing

This is a bit overdue from the popup, but we’ve been a bit swamped with planning our move to San Francisco. Yup…you can read all about it on the newsletter! I Forgot It’s Wednesday is heading WEST!!! Anyway…I finally got some time to do some recipe recon this weekend so I present to you…the recipe behind that really nice photo! 




Chrysanthemum & Beet Salad with Creamy Tarragon Dressing

Yield: 2 servings Prep: 30 min | Cook: 45 min | Finish: 20 min


  • 2 stalks chrysanthemum, washed & spun dry, leaves only
  • 1 yellow beet, peeled, quartered
  • 1 red beet, peeled, quartered
  • 1 candy beet, mandolined
  • 1 tsp sherry vinegar
  • 1 tsp extra virgin olive oil
  • Salt & Pepper
  • 1 T whole mayonnaise
  • 2 T extra virgin olive oil
  • 4 sprigs tarragon, leaves only
  • 1 scallion, root removed
  • Salt & Pepper & Sugar
  • 2 snap peas, sliced open lengthwise to show inside peas (flap discarded)
  • 1 tsp salted peanuts, crushed


  1. Preheat oven to 400F.
  2. Place yellow & red beets in shallow hotel pan with a touch of salt, pepper, and olive oil. Cover with aluminum foil and roast until soft (approx 30-45 min).
  3. In a blender, add mayo, olive oil, tarragon, scallion and puree until smooth. Add salt, pepper, sugar to taste.
  4. Once beets are ready, toss with sherry & olive oil.
  5. Toss chrysanthemum with tarragon vinaigrette.
  6. Plate dish with alternating red & yellow beets, 2 candy beet slices, 2 snap peas, 2-3 chrysanthemum leaves, and a sprinkle of peanuts.

4 thoughts on “Chrysanthemum & Beet Salad in Creamy Tarragon Dressing

  1. Wow! This salad looks so pretty and delicious!! Love the pink/white beets with circles (candy beets?) . It must be exciting to plan a move to San Francisco! Have a great week.


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