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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By Carol_from_Long...
on November 29, 2010
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This was a great with the roasted chicken I had made.
I roasted the beets in the oven separately in aluminum foil. I did't have tarragon or arugula so I substituted basil and romaine lettuce. The flavor combination of the beets with the vinaigrette and goat cheese was so much better than a boring, regular salad.
Read all 1 reviews