Arugula Salad with Roasted Beets, Goat Cheese and Pistachios

By á-31949

Ingredients

• 8 oz fresh arugula greens
• 2 beets
• 4 oz chevre goat cheese
• 1/4 cup unsalted pistachio nuts
• Citrus Vinaigrette (for recipe, plesse refer to the Dressing section)

Preparation

Step 1

1. Place beets into an oven at 400 degrees and roast until they are soft.
2. Roast pistachio nuts in the same oven for two minutes to toast.
3. Place pistachios into a food processor and pulse until nuts are very small.
4. Transfer nut crumbs to a small bowl.
5. Pinch off pieces of the goat cheese and coat with the pistachio nuts.
6. Place onto a sheet tray and place in refrigerator for use later or leave in room for use soon.
7. After beets have cooled, cut into thin slices and arrange on plate.
8. Toss arugula in dressing and place on top of beets.
9. Garnish with the cheese.

For the instructions on how to prepare Citrus Vinaigrette, please refer to the Dressing section.