Roasted Beet and Arugula Salad
Roasted beets are paired with pistachios, goat cheese and a simple Balsamic-Dijon vinaigrette for a hearty winter salad.
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
Salt and pepper
1/3 cup pistachios
5 ounces arugula
2 ounces goat cheese, crumbled
1/2 shallot, sliced
Preheat oven to 400 degrees.
Wash the beets well and remove both ends. Wrap each beet individually in tin foil and place on a baking sheet.
Bake for 50 minutes to 1 hour until tender. Once the beets are finished cooking, take them out of the oven and unwrap them. Let the beets cool for about 10 minutes.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.
Peel the beets and cut them into wedges. Mix the beets with half of the dressing.
Toss the arugula with remaining dressing.
To plate individual salads, make a bed of arugula and top with the beets, pistachios, goat cheese and shallots.