Roasted Beet Salad with Goat Cheese and Pistachios

Roasted Beet Salad with Goat Cheese and Pistachios is a stunning and flavorful salad that showcases the natural beauty and sweetness of beets. This simple yet elegant dish combines the earthy flavors of roasted beets with the creamy tanginess of goat cheese and the nutty crunch of toasted pistachios. The peppery baby arugula adds a fresh and vibrant element to the salad, making it a feast for both the eyes and the taste buds. The roasted beets are wrapped in foil and cooked until tender, concentrating their natural sweetness. Peeling the beets while warm makes the process effortless. Tossed with the dressing while still warm, the beets absorb all the flavors, enhancing the overall taste of the salad. This delightful combination of colors, textures, and tastes makes the Roasted Beet Salad with Goat Cheese and Pistachios a delightful addition to any meal or a satisfying light meal on its own.

SERVES 4

INGREDIENTS:

• 2 pounds beets, trimmed
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons sherry vinegar
• Salt and pepper to taste
• 2 ounces (2 cups) baby arugula
• 2 ounces goat cheese, crumbled (½ cup)
• 2 tablespoons chopped unsalted pistachios, toasted

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a rimmed baking sheet. Roast the beets until a skewer inserted into the center meets little resistance (about 45 to 60 minutes).
2. Remove the beets from the oven and carefully open the foil packets. Once the beets are cool enough to handle, gently rub off the skins using a paper towel. Slice the beets into ½-inch-thick wedges, cutting larger ones in half crosswise.
3. In a large bowl, whisk together the olive oil, sherry vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the beets, toss to coat, and let them cool to room temperature (about 20 minutes). Add the baby arugula and gently toss to coat. Season the salad with salt and pepper to taste.
4. Transfer the salad to a platter, sprinkle with crumbled goat cheese and toasted pistachios, and serve immediately.

VARIATIONS:

• Roasted Beet Salad with Blood Oranges and Almonds: Substitute navel oranges, tangelos, or Cara Caras for blood oranges (use one large orange). Instead of goat cheese and pistachios, use 1 cup of shaved ricotta salata and sliced toasted almonds. Cut away the peel and pith from the blood oranges, quarter them, then slice each quarter crosswise into ½-inch-thick pieces and add them to the salad with the arugula.

TIPS:

• Selecting Beets: When buying beets, look for bunches with uniformly sized beets so they will roast evenly. If the beets are of different sizes, remove the smaller ones from the oven when they become tender to avoid overcooking.
• Roasting Beets: Roasting the beets wrapped in individual aluminum foil packets helps retain their juiciness and concentrated sweetness. Test the doneness by inserting a skewer into the center of the beet; it should meet little resistance when fully cooked.
• Peeling Beets: Peeling the beets while they are still warm makes the process easier, and the skins will slide off effortlessly. Use a paper towel to rub off the skins gently.
• Dressing the Salad: Toss the sliced beets with the dressing while they are still warm to allow them to absorb the flavors fully, enhancing their taste.

Enjoy this Roasted Beet Salad with Goat Cheese and Pistachios as a colorful and nutritious addition to your table. The combination of roasted beets, creamy goat cheese, and crunchy pistachios, all brought together with a delightful dressing, will leave you craving for more of this delightful and wholesome salad.