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Roasted Beet Salad with Goat Cheese & Pistachios
Ingredients
  • subheading: Salad:
  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste
  • 5 ounces (5 heaping cups) arugula
  • 4 ounces goat cheese, crumbled
  • ⅓ cup shelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted*
  • 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
  • ⅓ cup chopped green onion
  • subheading: Dressing:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
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