Gold Beet and Arugula Salad

INGREDIENTS

  • bunch golden beets 4-5 medium beets

  • 4 cups arugula

  • 2 oz goat cheese

  • ¼ cup chopped pistachios

  • ¼ cup olive oil plus more for roasting beets

  • 2 tablespoons white wine vinegar

  • 2 tablespoon minced green onion

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • salt and pepper to taste

INSTRUCTIONS

  • Preheat the oven to 350 degrees. Thoroughly wash beets and remove beet greens. Place beets on a sheet of foil on a baking tray, drizzle with olive oil and season with salt and pepper. Fold foil over beets and fold together edges, creating a sealed packet.

  • Roast for 40-50 minutes until fork tender. Let cool to room temperature, then remove skins and cut into wedges.

  • While the beets are roasting, make the vinaigrette. Shake in a small mason jar or whisk together minced onion, vinegar, Dijon mustard, honey and olive oil. Season with salt and pepper to taste.

  • Add arugula and sliced beets to a large bowl and toss with a small amount of dressing just to moisten.

  • Transfer to a serving dish and top with crumbled goat cheese and chopped pistachios. Drizzle with more dressing or serve on the side. Enjoy immediately.

Haley Smith