Roasted Beet Salad with Goat Cheese, Arugula, and Pistachios Recipe

1. 1

   Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).

2. 2

   Drizzle the beets with olive oil and sprinkle with salt and pepper.

3. 3

   Cover the dish tightly with aluminum foil.

4. 4

   Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).

5. 5

   To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper.

6. 6

   Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.

7. 7

   When the beets are ready, carefully remove the foil and let them sit until cool enough to handle.

8. 8

   Peel and the beets.

9. 9

   Cut them into wedges, place them in a bowl, and drizzle them with a little vinaigrette.

10. 10

    Season with a little salt and pepper.

11. 11

    Add the greens to a shallow serving bowl.

12. 12

    Drizzle with a little vinaigrette and toss to coat.

13. 13

    Top with the beets, pistachios and cheese.

14. 14

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.