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