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.