This colorful fall-inspired salad is a perfect lunch dish or first course for dinner.
Ingredients
- 8 small or 4 large yellow or red beets
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar, plus more for drizzling
- 4 cups arugula, mâche, or other greens
- 4 ounces goat cheese, cut into cubes
- 1 ounce shelled pistachios
Directions
Step 1
Preheat your oven to 400°F. Trim the beets (no need to peel them) and toss with the olive oil and then transfer to a baking sheet lined with parchment paper. Roast them until tender, up to one hour.
Step 2
Out of the oven, roll up the beets in the parchment and allow them to sit for 10 minutes; this makes it easy to now take off the peel. Halve them and toss with another tablespoon of olive oil and the vinegar.
Step 3
Divide the greens among four plates and then top with equal amounts of beets, goat cheese, and pistachios. Drizzle with more oil and vinegar.
Yields 4 servings