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.