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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 1 reviews
By Carol_from_Long...
on November 29, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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