Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette (Bobby Flay)

Prep Time: 10 Minutes

Cook Time: 70 Minutes

Ready In: 80 Minutes

Servings: 4

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:

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.

By RecipeOfHealth.com