Thoroughly wash the fresh beets, but avoid using a stiff vegetable brush because the beets have very thin skins. In a 4-quart Dutch oven bring beets, 6 cups water and 1 teaspoon salt to boiling. Reduce heat and simmer, covered, 30 minutes or until tender. Drain. Let the beets stand until cool enough to handle. Peel beets by slipping off the skins. (You want the beets to still be warm so the skins will come off easily.) Chop the beets; set aside. Meanwhile, prepare Creamy Tarragon Vinaigrette.

In the Dutch oven bring 4 cups water and 1 teaspoon salt to boiling. Add carrots, parsnips, rutabaga, and turnip. Boil gently, uncovered, for 3 to 4 minutes or until vegetables are just crisp-tender. Drain. Transfer vegetables to a large bowl of ice water; cool. Drain well. (Beets and vegetables can be prepared one day ahead. Cover and store in the refrigerator. Keep beets in a separate container from other vegetables.)

In a large bowl, combine beets and vegetables. Pour Creamy Tarragon Vinaigrette over the vegetable mixture. Toss lightly to coat.

To serve, arrange Boston or Bibb lettuce cups on salad plates. Spoon the vegetable mixture into each lettuce cup. Sprinkle with chives. Makes 6 side-dish servings.

In a food processor or blender, combine 1/3 cup tarragon vinegar or white wine vinegar, 2 tablespoons sugar, 2 teaspoons snipped fresh tarragon, summer savory or rosemary leaves, 1 teaspoon dry mustard, 1/4 teaspoon sea salt or salt, and 1/4 teaspoon cayenne pepper. Cover and process or blend until smooth. With processor or blender running, gradually add 1/3 cup olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 2/3 cup.