Recipe for Roasted Red and Yellow Beets with Goat Cheese and Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
2 lrg Red beets trimmed of all
but 1" of greens
2 lrg Yellow beets trimmed of all
but 1" of greens
6 tbl Olive oil divided
1/4 cup Fresh lemon juice
1 tbl Finely-chopped tarragon
Salt to taste
Freshly-ground black pepper to taste
1 lb Arugula washed, dried
8 oz Soft goat cheese crumbled
Instructions:
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.

Comments: The original recipe title as listed is "Roasted Red And Yellow Beets With Goat Cheese And Lemon-Tarragon Vinaigrette".

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