Cover a medium sheet pan with kosher salt to depth of about 1/4 inch. Place the beets on the salt, evenly spaced and lightly drizzle with some of the oil. Place in the oven to bake for 30 minutes, or until done. Remove the beets from the oven, transfer to a platter and allow them to cool. Peel the beets by hand while still warm but easy to handle. Cut them in large chunks, place them in a bowl, sprinkle with tarragon, lemon juice and olive oil to taste. Add a generous portion of cracked black pepper. Toss lightly and serve.

Submitted by  Karen Van Wie, Greene County CSA