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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