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

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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    This recipe is featured in:

    Winter Produce Guide