• 355504c59e76668768d81d535d1e1696

Festive Fall Salad

Sweet beet and tangy goat cheese pairs beautifully with spicy arugula and toasted pistachios.

Prep
Cook
Serves 4people
Ingredients
2
ea. Yellow beets (medium sized)
2
ea. Red beets (medium sized)
1
/2 lb. Arugula, washed
4
oz Goat cheese, crumbled
3
/4 c. Pistachios, shelled and toasted
1
cup olive oil
1
/4 c. White wine vinegar
T.T. Kosher salt and pepper to taste
Directions
1.
Preheat oven to 375F.
2.
Wrap beets individually and completely in aluminum foil. Place wrap beets on a parchment lined baking sheet tray and bake for 45 minutes or until tender.
3.
When beets are tender, peel beet skins off with a towel (place beet in towel and rub vigorously together). *Note: When working with red beets, wear gloves or it will stain hands.
4.
Cut beets into bite size pieces.
5.
In a small bowl, whisk olive oil and white wine vinegar together. Adjust seasoning with salt and pepper.
6.
Lightly dress arugula with dressing. Season with salt and pepper.
7.
Assemble: Place arugula on plate. Top greens off with beets, goat cheese and pistachio.
8.
*Tip: Do not toss salad with beets otherwise it will stain all of the ingredients pink. Assemble salad only when ready to serve.

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