Roasted Beet Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim beet greens to within 1/2 inch of the crown (reserve greens for another use). Scrub beets under running water to remove dirt and gently peel with a vegetable peeler if desired (peeling is optional — skins slip off easily after roasting).

Cut and toss

Slice beets into 1/2-inch wedges or 3/4-inch cubes so ruby and golden beets are similar size for even roasting. Place beets in a bowl, add 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Roast

Spread beets in a single layer on a rimmed baking sheet lined with foil or parchment. Roast in the preheated oven for 30–40 minutes, turning once halfway through, until beets are fork-tender and caramelized at the edges. Smaller pieces may finish sooner; check at 25 minutes. Remove from oven and let cool to room temperature.

While beets roast, combine 3 tbs extra-virgin olive oil, 1 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small jar. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as desired.

Toast pistachios in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly browned, about 3–4 minutes. Remove and let cool, then roughly chop. (If using pre-toasted pistachios, skip to next step.)

Place 4 cups mixed salad greens in a large bowl or divide among four plates. Scatter cooled roasted ruby and golden beets over the greens.

Crumble 4 oz goat cheese evenly over the salad, then sprinkle 1 cup chopped pistachios and 2 tbs sliced chives on top.

Drizzle the prepared dressing over the salads (about half the dressing for a light coating; reserve extra for those who want more). Gently toss or leave composed and serve immediately.

Finish with an optional grind of black pepper and a light pinch of flaky sea salt if desired.