Ingredients

The following ingredients have 2 Servings
  • 1 pound beets (, trimmed (I used purple, but golden beets will work))
  • 2 tbsp extra-virgin olive oil
  • 5 teaspoons sherry vinegar
  • salt and pepper to taste
  • 1 1/2 cups baby arugula
  • 1/4 cup crumbled goat cheese
  • 2 tbsp chopped salted roasted pistachios

Instruction

  • Preheat oven to 400 F (205 C). Wrap beets individually in aluminum foil and place on baking sheet. Roast for 45-50 minutes, until knife (skewer) inserted into the center meets little resistance.
  • Remove beets from oven and remove foil. Let them cool, until they are cool enough to handle and rub off skins with paper towels. Cut into wedges.
  • Whisk oil, vinegar, 1/4 tsp salt and 1/4 tsp black pepper in a large bowl. Add beets and toss to coat. Let them cool completely, while in the marinade.
  • Add arugula to beets and toss to coat. Divide between 2 smaller salad bowls (plates).
  • Season with salt and pepper. Sprinkle with goat cheese and pistachios.