Roasted Red And Yellow Beets With Goat Cheese And Lemon Tarragon Vinaigrette Food

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.

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
• Heat a charcoal or gas grill to medium-high.
• Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
• Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
• In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

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.

ROASTED BEETS WITH 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.