Roasted Beet Salad

Roasted Beet Salad with Goat Cheese & Pistachios

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings

Ingredients

1 ½ pounds beets (about 3 large or 5 small-to-medium)
1 tablespoon extra-virgin olive oil
¼ teaspoon fine salt, to taste
5 ounces (5 heaping cups) arugula
4 ounces goat cheese, crumbled
⅓ cup shelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted*
4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
⅓ cup chopped green onion
Optional: 
  pair with dijon mustard salad dressing
  also pairs well with poppy seed dressing (at risk of being too sweet)

Instructions

Roast beets: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).

Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.

To assemble the salad, place the arugula in a large serving bowl or platter. Scatter the roasted beets on top, followed by the crumbled goat cheese, chopped pistachios, radishes and green onion. When you’re ready to serve, drizzle dressing over the salad and gently toss to coat. If you’re planning for leftovers, dress individual servings as needed instead, and store the salad and dressing separately in the fridge for up to 4 days.