This beet salad make a great summertime dinner. It's very light but is still filling. The dressing is a basic vinaigrette and can be made ahead. The pistachios add a nice crunch to the salad. Make sure you roast them to bring out the flavor even more. If you do not like arugula, you can also make this salad with spinach or any other dark, leafy green. I prefer arugula since it has more flavor, but I know some people dislike it. I also love the flavor of golden beets here, but you can use regular beets if that is all you can find.
4 golden beets, tops cut off and scrubbed
1/4 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
Salt and pepper, to season
8 cups loosely packed arugula
1/2 cup pistachios, toasted
Preheat your oven to 400F/200C. Wrap the beets in aluminum foil and place on a baking sheet. Roast about 1 to 2 hours (this will vary a lot from oven to oven). The beets are ready when you can slide a knife into the beets.
When the beets are cook, unwrap them and allow them to cool until you can handle them. Peel the beets. Cut each beet in quarters and then slice each quarter into chunks.
In a bowl combine half of the oil, half of the vinegar and half of the mustard. Season with salt and pepper. Add the beets and toss to coat beets. In another bowl combine the remaining oil, vinegar and mustard. Add salt and pepper to season. Mix in the arugula until the leaves are coated in dressing.
Divide the arugula between four plates. Top each plate with an equal amount of beets and toasted pistachios and enjoy.
Pin It Now!