Beet Recipe
Arugula, goat cheese, pistachio, red wine vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Vinaigrette
Method
Salad Preparation
Prepare the Beets
Roast beets in the oven at 400°F (200°C) for about 45 minutes or until tender. Allow to cool, then peel and slice.
Make the Vinaigrette
In a small bowl, whisk together red wine vinegar, olive oil, honey, salt, and black pepper until well combined.
Assemble the Salad
In a large bowl, combine arugula, sliced beets, crumbled goat cheese, and chopped pistachios. Drizzle with vinaigrette and toss gently to combine.