Roasted Beet Salad with Goat Cheese and Pistachios

Name: Roasted Beet Salad with Goat Cheese and Pistachios
Yield: Serves 4 to 6
Ingredients: 2 pounds, beets, trimmed; 2 tablespoons, extra-virgin olive oil; 4 teaspoons, sherry vinegar; , Salt and pepper; 2 ounces (2 cups), baby arugula; 2 ounces, goat cheese, crumbled (½ cup); 2 tablespoons chopped toasted, pistachios

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With their sweet, earthy flavor, juicy texture, and ruby-red hue, these roasted beets are real showstoppers, and our technique to prepare them could not be simpler.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES4 to 6

Roasted Beet Salad with Goat Cheese and Pistachios

A cookbook recipe exclusively for All-Access members from How to Roast Everything

WHY THIS RECIPE WORKS

Unlike boiling or steaming, roasting this tough root vegetable concentrates its sweetness and turns it perfectly tender. Wrapping each unpeeled beet in foil and roasting them in a 400-degree oven allowed the beets to cook to perfect softnes...

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