Roasted Red &yellow Beets With Goat Cheese & Lemon-tarragon Vinaigrette
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 tarragon -- finely chopped
Salt and freshly ground pepper
1 pound arugula -- washed and dried
8 ounces soft goat cheese -- crumbled
1/4 cup pine nuts -- toasted
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.
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 tarragon -- finely chopped
Salt and freshly ground pepper
1 pound arugula -- washed and dried
8 ounces soft goat cheese -- crumbled
1/4 cup pine nuts -- toasted
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.