Spiralized Beets with Roasted Grapes, Tarragon, and Goat Cheese
1 pound Red Beets, peeled and spiralized into noodles
1 1/2 cups Green Grapes
3 sprigs Tarragon, plus more for garnish
1/2 cup Goat Cheese Crumbled
1/3 cup and 1 tablespoon Extra Virgin Olive Oil
1/4 cup Champagne Vinegar
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Preheat oven to 350 degrees Fahrenheit.
On a baking sheet lined with foil, toss olive oil, grapes, and tarragon together. Season with a pinch of salt. Bake for 12-15 minutes. Set aside to cool.
Bring a pot of salted water to boil. When water is boiling, blanch beet noodles for 2-3 minutes. Drain and rinse with cold water.
In a small bowl whisk together 1/3 cup olive oil, champagne vinegar, salt, and pepper. Toss beet noodles in the dressing. Add roasted grapes and crumbled goat cheese to the noodles. Garnish with fresh tarragon.