Ingredients
1 tbsp Black Peppercorns
6 Medium Beets
2 cup White Wine Vinegar
4 oz Goat Cheese
3 sprigs Fresh Tarragon
2 oz Extra Virgin Olive Oil
Directions
Preheat the oven to 350°F.
Rinse and scrub the beets thoroughly. Trim the tops and roots, leaving the skins on. Place the beets in a baking dish. Add the white wine vinegar and sprinkle the whole peppercorns over the beets. Cover the dish tightly with foil to trap steam. Roast for 60 minutes, or until the beets
are fork-tender. Cooking time may vary depending on their size.
Remove from the oven and let the beets cool slightly. Once cool enough to handle, rub off the skins using a paper towel or your hands. Cut the roasted beets into wedges and arrange them evenly on a large plate.
Season generously with flaky sea salt and crumble the goat cheese over the top. Garnish with a drizzle of extra virgin olive oil and fresh tarragon leaves.