Roasted Red And Yellow Beets With Goat Cheese And Lemon-T

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Servings: 4 Difficulty: Advanced
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Earthy roasted beets paired with tangy goat cheese and a bright lemon-tarragon vinaigrette for a vibrant, colorful salad.
Roasted Red and Yellow Beets With Goat Cheese and Lemon-T recipe image

This vibrant dish balances the earthy sweetness of roasted red and yellow beets with the sharp tang of crumbled goat cheese. Tossed with peppery arugula and finished with toasted pine nuts, it offers a delightful crunch and creamy texture. The lemon-tarragon vinaigrette ties everything together with a fresh, herbaceous brightness. Perfect for a light summer dinner, a festive side dish, or a sophisticated starter. It’s visually stunning and packed with flavor, making it an excellent choice for entertaining or a healthy weeknight meal.

Roasted Red and Yellow Beets With Goat Cheese and Lemon-T recipe image
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Roasted Red And Yellow Beets With Goat Cheese And Lemon-T

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 21.5

Description

This vibrant dish balances the earthy sweetness of roasted red and yellow beets with the sharp tang of crumbled goat cheese. Tossed with peppery arugula and finished with toasted pine nuts, it offers a delightful crunch and creamy texture. The lemon-tarragon vinaigrette ties everything together with a fresh, herbaceous brightness. Perfect for a light summer dinner, a festive side dish, or a sophisticated starter. It&# 226;ÂÂs visually stunning and packed with flavor, making it an excellent choice for entertaining or a healthy weeknight meal.

Ingredients

Directions

  1. Preheat the grill to medium heat.
  2. Trim the greens from the beets, leaving about 1 inch of stem intact to prevent bleeding.
  3. Rub the red and yellow beets with 2 tablespoons of olive oil.
  4. Wrap each beet individually in aluminum foil.
  5. Place the wrapped beets on the grill over medium heat.
  6. Cook for 1 hour, or until the beets are tender when pierced with a fork.
  7. Remove the beets from the grill and let them cool slightly in the foil.
  8. Unwrap the beets, peel off the skins, and cut into 1-inch pieces.
  9. In a small bowl, whisk together the remaining 4 tablespoons of olive oil, lemon juice, chopped tarragon, salt, and pepper to make the vinaigrette.
  10. Arrange the arugula on a serving platter.
  11. Top the arugula with the roasted beet pieces and crumbled goat cheese.
  12. Drizzle the lemon-tarragon vinaigrette over the salad.
  13. Sprinkle with toasted pine nuts and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 21.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 36.0mg2%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.4g6%
Sugars 3.4g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beets, goat cheese, roasted vegetables, lemon tarragon, arugula salad, pine nuts, mediterranean, grilled beets, salad dressing, healthy dinner, colorful vegetables, tarragon vinaigrette, spring salad, side dish, gluten free, party food
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