1 lb fresh raw beets, tops removed
2 cups fresh salad greens, such as Boston lettuce, mache, curly endive, etc., torn into bite-size pieces
⅓ cup crème fraîche
2 Tbs chopped fresh tarragon
1 Tbs raspberry or red wine vinegar
Salt and freshly ground pepper, to taste
¼ cup broken walnut pieces
Cover beets with boiling water and let stand for one minute. Peel and coarsely grate beets. Divide the torn greens among four salad plates. Arrange grated beets over the lettuce.
Meanwhile, in a small bowl, combine crème fraîche, tarragon, vinegar and salt and pepper to taste. Drizzle the tarragon dressing over the salad and sprinkle with walnuts.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.