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Partially boil the beets for approximately 20 minutes or until slightly fork tender but still firm.
Allow beets to cool before peeling and slicing into 1-inch (2.5 cm) thick rounds. Set aside.
Pour the raspberry vinegar, extra virgin olive oil, and tarragon into a bowl. Whisk until combined. Season with salt and ground black pepper.
Preheat the barbeque to 250 F (120 C).
Using a brush, apply the Raspberry Vinaigrette to the beets.
Brush grill with oil.
Place the beets on the grill. Cook for 2 minutes per side, until slightly charred.
Remove the finished beets from the grill.
Serve with Barbequed Scalloped Potatoes (see recipe).