Roasted Beet Salad
Try this flavorful beet salad with goat cheese and pistachio nuts for dinner tonight.
Ingredients
4 medium red beets
4 medium yellow beets
Juice from 1 lemon
1/4 cup extra virgin olive oil
1 - 5 or 6 oz. package baby arugula
1/2 cup shelled pistachios toasted
4 oz. soft goat cheese
Salt and pepper
Preheat oven to 350º. Wrap each beet tightly in foil and roast on a sheet pan in the oven about an hour. When a sharp knife slides into the beets with little resistance, remove them and set aside.
When beets are cool enough to handle, trim ends and peel off the skin with your fingers. Slice beets into thick wedges and sprinkle lightly with salt and pepper. Set aside.
In a small bowl, combine lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper. Slowly pour in olive oil, whisking until vinaigrette comes together. Taste and add more salt, pepper, lemon juice, or olive oil as needed.
Fill a large serving bowl with arugula and toss with half the lemon vinaigrette. Arrange beets on top, alternating red and yellow slices and making sure to use an even amount of both colors. Add dollops of goat cheese and sprinkle with pistachios. Drizzle with remaining lemon vinaigrette and serve.
Makes 4 servings.