Roasted Beet Salad with Goat Cheese and Pistachios
A simple, elegant salad of tender roasted beets, peppery arugula, and creamy goat cheese
Why This Recipe Works
Roasting beets in foil packets concentrates their natural sweetness and makes the skins incredibly easy to remove. Tossing the sliced beets with the vinaigrette while they are still warm ensures they absorb the maximum flavor before meeting the cool arugula and creamy goat cheese.
Instructions
Adjust the oven rack to the middle position and heat the oven to 400 degrees.
Wrap the beets in a large piece of heavy-duty aluminum foil and place the packet on a rimmed baking sheet. Roast until a paring knife inserted into the largest beet meets little resistance, about 1 to 1 1/4 hours.
Open the foil packet carefully and let the beets sit until cool enough to handle, about 10 minutes. Use paper towels to rub the skins from the warm beets; they should slide off effortlessly.
Slice the beets into 1/4-inch-thick rounds or wedges and place them in a medium bowl. Whisk the olive oil, vinegar, salt, and pepper together in a small bowl, then pour the mixture over the warm beets and toss gently. Let the beets sit for 5 minutes to absorb the dressing.
Arrange the arugula on a platter or individual plates. Top with the dressed beets, then sprinkle with the goat cheese and toasted pistachios. Serve immediately, while the beets are still slightly warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
Beets can be roasted, peeled, and sliced up to 2 days ahead. Store in an airtight container in the refrigerator. Dress just before serving.
What substitutions can I make?
- beets: golden beets or a mix of red and golden
