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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Martinis and a Grill

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Total:: 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.

My Private Notes

Name: Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
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