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

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.