75 minutes
Dive into the rich, sweet, and earthy flavors of our Ruby Red Beet and Arugula Salad, perfectly paired with the creamy tang of goat cheese and the crunchy nuttiness of pistachios. This beautifully vibrant dish is effortless to prepare and is sure to impress at your next gathering.
Beets, trimmed
0 lb
tablespoons
teaspoons
to taste
to taste
0 oz
Goat Cheese, crumbled
0 oz
Pistachios, toasted and chopped
tablespoons
1. Beet Preparation
Position the oven rack in the middle and preheat the oven to 400 degrees Fahrenheit. Individually wrap each beet in aluminum foil and arrange them on a rimmed baking sheet.
2. Beet Roasting
Place the baking sheet in the oven and roast the beets until a skewer slides into the center with minimal resistance, about 45 minutes to 1 hour. To test for doneness, carefully open the foil.
3. Cool and Peel
Once roasted, remove the beets from the oven. Allow them to cool slightly before unwrapping and peeling off the skins with a paper towel.
4. Slice
Cut the beets into ½-inch-thick wedges. If any wedges are particularly large, cut them in half crosswise.
5. Dressing
In a large bowl, whisk together the olive oil, sherry vinegar, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
6. Toss Beets
Add the sliced beets to the bowl with the dressing, tossing them to coat evenly. Let the beets cool to room temperature for about 20 minutes.
7. Incorporate Arugula
Gently toss the baby arugula with the dressed beets until the leaves are lightly coated.
8. Season
Taste and adjust the seasoning with additional salt and pepper if needed.
9. Garnish and Serve
Transfer the salad to a serving dish. Sprinkle the crumbled goat cheese and toasted pistachios over the top and serve to your delighted guests.
Wrap each beet individually in foil with olive oil, salt, and a sprig of thyme or rosemary to roast until fork-tender. Allow them to cool before peeling to retain their vibrant color.
Combine the earthy sweetness of beets with the peppery arugula, creamy tang of goat cheese, and the crunch of lightly toasted pistachios for balance.
Lightly dress the arugula with a vinaigrette made from extra virgin olive oil, fresh lemon juice, and a touch of honey to balance its peppery bite.
Use fresh, local, or organic ingredients, particularly for the arugula and beets, to ensure the best flavors.
Create a well-balanced dressing with good quality balsamic vinegar and Dijon mustard, seasoned with salt and pepper to taste.
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