Roasted Red And Yellow Beets With Goat Cheese And Lemon-Tarragon Vinaigrette
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat grill
2
Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil
3
Place on the grill over medium heat and let cook for 1 hour or until tender
4
Remove from foil and let cool slightly
5
Peel and cut into 1-inch pieces
6
Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper
7
Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette
8
Sprinkle with pine nuts