Roasted beet salad with goat cheese and pistachios

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 400. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast beets until skewer inserted into center meets little resistance, 45 to 60 minutes.

Step 2

Remove beets from oven and carefully open foil packets. When beets are cool enough to handle, carefully rub off skins using paper towel. Slice beets into 1/2 inch thick wedges and if large cut in half crosswise.

Step 3

Whisk oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add beets, toss to coat, and let cool to room temperature, about 20 minutes. Add arugula and gently toss to coat. Season with salt and pepper to taste. Transfer to platter, sprinkle with goat cheese and pistachios, and serve.