Ingredients Jump to Instructions ↓

  1. 2 large red beets, trimmed of all but 1-inch of greens

  2. 2 large yellow beets, trimmed of all but 1-inch of greens

  3. 6 tablespoons olive oil , divided

  4. 1/4 cup fresh lemon juice

  5. 1 tablespoon finely chopped tarragon leaves

  6. Salt and freshly ground black pepper

  7. 1 pound arugula, washed and dried

  8. 8 ounces soft goat cheese , crumbled

  9. 1/4 cup toasted pine nuts

Instructions Jump to Ingredients ↑

  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.


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