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Roasted Red and Yellow Beets with Lemon Tarragon Vinaigrette

Adapted from original recipe by Tyler Florence

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
¼ cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
¼ cup toasted pine nuts (optional)
Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place in a 425 degree oven 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.
Arrange the arugula on a platter, top with beets and drizzle with lemon vinaigrette. Sprinkle with pine nuts.