Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette

• 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

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.

red beets, yellow beets, olive oil, lemon juice, tarragon leaves, salt, arugula, goat cheese, nuts

Taken from www.foodnetwork.com/recipes/bobby-flay/roasted-red-yellow-beets-with-goat-cheese-lemon-tarragon-vinaigrette-recipe.html (may not work)