Roasted Red And Yellow Beets With Goat Cheese & Vinaigrette

Recipe Ingredients

2		Red beets - trimmed of all (large)
		But 1" of greens
2		Yellow beets - trimmed of all (large)
		But 1" of greens
6 tablespoons	90ml	Olive oil - divided
1/4 cup	59ml	Fresh lemon juice
1 tablespoon	15ml	Finely-chopped tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Arugula - washed, dried
8 oz	227g	Soft goat cheese - crumbled
1/4 cup	59ml	Toasted pine nuts

Recipe Instructions

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 beets 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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A18) - from the TV - FOOD NETWORK

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