Roasted red and yellow beets with goat cheese and lemon-t
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red beets, trimmed of all |
| But 1-inch of greens | ||
| 2 | larges | Yellow beets, trimmed of all |
| But 1-inch of greens | ||
| 6 | tablespoons | Olive oil, divided |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Finely chopped tarragon |
| Salt and freshly ground | ||
| Pepper | ||
| 1 | pounds | Arugula, washed and dried |
| 8 | ounces | Soft goat cheese, crumbled |
| ¼ | 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, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.
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