In the winter months I want root vegetables on my plate. I crave them! This salad is just what my body needs. It’s topped with a winter citrus vinaigrette that compliments the golden beets beautifully.
If your’e not a fan of beets, but want them incorporated into your diet for all the health benefits, the milder golden beets will be perfect for you.
Roasted Golden Beet Arugula Salad w/ Citrus Vinaigrette
Peel the beets and cut in bite sized pieces. Preheat oven to 400 degrees and place in a single layer on a sheet pan. Roast for about 30 minutes until cooked through. Roasting time will depend on how small you cut your beets. Cook longer if you want a crispier edge. Set them aside to cool.
Meanwhile, whisk together all the ingredients for the dressing (olive oil through honey). Taste and adjust to your preference.
In a large bowl, toss together the cooled beets, arugula, goat cheese and dressing. divide on plates, and top with pistachios.