I used to hate beets. HATE them. You couldn’t get one near me. Now with my immature and unrefined palate behind me, I can appreciate the deliciousness of beets. Not only do I love the intensely earthy flavor of them, but they are super healthy as well. Beets are loaded with antioxidants, magnesium, potassium, carbs and healthy sugars. And when you pair them with goat cheese, well, you have a match made in heaven. Although, there isn’t much I don’t like paired with goat cheese. Enjoy this winter salad with an nice glass of bubbly.
Roasted Beet and Arugula Salad with Goat Cheese and Pistachios
- 4 beets, scrubbed and trimmed
- 3 cups arugula
- 1 ounce goat cheese
- 1/8 cup pistachios, chopped
- 1 tablespoon aged balsamic vinegar
- 3 tablespoons good quality olive oil
- 1/2 teaspoon dijon mustard
- 1/2 clove garlic, grated
Preheat oven to 400°
Lay a big piece of aluminum foil over a sheet pan. Add the beets in the middle and drizzle with olive oil, salt and pepper. Wrap the beets in the foil, like a pouch, so they can steam. Roast for 45-60 min, until you can slide a knife or fork through it easily. Take them out and let them cool for about 15 minutes. Once cool enough to handle, peel the beets with a pairing knife, and cut into cubes. I suggest using gloves during this part because the beets will stain your fingers red.
To make the vinaigrette add the vinegar, oil, mustard, garlic, salt and pepper to a bowl and whisk well to emulsify. Toss the arugula in the vin and put into shallow bowls. Add the beets to the vinaigrette bowl and toss to coat with the left over vin. Pile on top of the arugula. Crumble goat cheese on top and then the pistachios. Enjoy!