Recipe courtesy of Bobby Flay

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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Ingredients

Directions

  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.

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