Food Network: Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette

Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.

Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Yield: 4 to 6 servings

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