Best 3 Roasted Red And Yellow Beets With Goat Cheese And Lemon Tarragon Vinaigrette Recipes

Feast your eyes on a delightful symphony of flavors and textures, where roasted red and yellow beets take center stage, accompanied by creamy goat cheese and a refreshing lemon tarragon vinaigrette. This vibrant dish not only tantalizes your taste buds but also adds a pop of color to your plate. Indulge in the naturally sweet and earthy flavors of the beets, expertly roasted to perfection, while the goat cheese lends a tangy and creamy balance. The lemon tarragon vinaigrette, with its bright citrus notes and herbaceous aroma, brings everything together in a harmonious dance of flavors. As a bonus, we'll also introduce you to three additional tantalizing recipes featuring beets: a vibrant Beet and Orange Salad, a hearty Roasted Beet and Quinoa Salad, and a decadent Beet and Chocolate Cake. Get ready to embark on a culinary journey that will elevate your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

PAN ROASTED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE WITH ROASTED BEETS, GOAT CHEESE AND LEMON-TARRAGON

Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute
4 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper
4 (1 pound) whole striped bass, cleaned and scaled
Olive oil
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 tablespoons finely chopped tarragon
1 teaspoon honey
4 cups mesclun, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste. Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.
Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice. Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

ROASTED BEETS WITH TARRAGON

Roasted Beets with Tarragon image

Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

Beets (We used golden beets)
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Endive leaves
Fresh tarragon

Steps:

Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.

Tips:

Choose the right beets: Look for beets that are small to medium in size, with smooth, unblemished skin. Avoid beets that are too large, as they may be woody.
Roast the beets properly: To ensure that the beets are evenly roasted, toss them with olive oil and salt before roasting. Roast the beets at a high temperature (425°F) for about 45 minutes, or until they are tender when pierced with a fork.
Make the vinaigrette ahead of time: The lemon tarragon vinaigrette can be made up to 2 days ahead of time. This will allow the flavors to meld and develop.
Use fresh herbs: Fresh herbs, such as tarragon and parsley, will add a bright, flavorful touch to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use only about half the amount.
Serve the salad warm or at room temperature: This salad is best served warm or at room temperature. If you are making the salad ahead of time, let it come to room temperature before serving.

Conclusion:

This roasted red and yellow beets with goat cheese and lemon tarragon vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The beets are roasted until tender and sweet, and the goat cheese and lemon tarragon vinaigrette add a creamy and tangy flavor. This salad is also a great way to get your daily dose of vegetables.