Beet Salad

This recipe comes from Thomas Keller's "Bouchon"

Ingredients:
3-4 large red beets
extra virgin olive oil
salt
pepper
red wine vinegar
orange juice
red onion
tarragon
chives

First chop the stems off the beets, wrap in aluminum foil packet and cook in a 375 degree oven until tender (1.5 to 2 hours). Remove the beets, let them cool.  The rub the beets under cold water and remove their skins.  Cube the beets and put in a bowl. Add a tablespoon red wine vinegar, 2 tablespoons of orange juice, a tablespoon olive oil, salt and pepper.  Marinate the beets for at least an hour.

Add slices of red onion, chopped tarragon, and chopped chives to the beet salad and toss. Serve.