Beets With Mustard And Tarragon Recipes

ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE

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

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.
Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

STEAMED BEETS WITH TARRAGON

Steamed Beets with Tarragon image

Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal Beet Fall Healthy Tarragon Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 bunch beets
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh tarragon
1 tablespoon unsalted butter, cut into bits
1 teaspoon cider vinegar
1/4 teaspoon sugar

Steps:

Peel beets and halve lengthwise.
Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE

Roasted Beet Salad With Tarragon Vinaigrette image

Make and share this Roasted Beet Salad With Tarragon Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs golden beets
1/4 cup olive oil, divided
2 tablespoons minced garlic, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons minced fresh tarragon, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons finely chopped shallots
1/2 teaspoon chopped fresh oregano
2 cups vertically sliced red onions

Steps:

Preheat oven to 350°.
Leave root and 1-inch stem on beets; scrub with a brush.
Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly.
Trim off beet roots; rub off skins.
Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk.
Add vinegar mixture and onion to beet mixture; toss gently.

Nutrition Facts : Calories 180.9, Fat 7.1, SaturatedFat 1, Sodium 425.8, Carbohydrate 28.1, Fiber 5.5, Sugar 19.5, Protein 3.4

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