Roasted Organic Beets Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens close to the root and scrub the skins well. Toss beets in 1 tablespoon olive oil, 1 teaspoon salt and 1/4 teaspoon pepper so they are lightly coated. Wrap each beet loosely in foil (or place all in a single foil packet) and place on a rimmed baking sheet. Roast until a knife or skewer slides into the center with little resistance — about 40–60 minutes depending on size. Check at 35 minutes for smaller beets. Remove from oven and let cool until you can handle them, about 15 minutes.

When cool enough, unwrap and rub off skins with a paper towel or slip the skins off with your fingers. Cut beets into wedges or 1/2-inch slices and keep warm or refrigerate briefly if preparing ahead.

Whip the cheese

Place 6 oz soft goat cheese into a small bowl or the bowl of a stand mixer fitted with the paddle or whisk attachment. Add 1 tablespoon honey, 1 teaspoon milk or cream (if using), and 1/2 teaspoon lemon zest if desired. Whip by hand with a fork or beat on medium speed until smooth and fluffy, about 1–2 minutes. Taste and adjust honey for sweetness. Transfer to a small serving bowl and keep at room temperature so it stays spreadable.

Make brittle

Line a small baking sheet with parchment paper or a silicone mat. In a small heavy-bottomed saucepan combine 1/4 cup granulated sugar and 1 teaspoon water over medium heat. Without stirring, let the sugar melt — you can gently swirl the pan occasionally for even color. When the sugar reaches a light amber color (watch carefully, about 4–6 minutes), remove from heat and quickly stir in the 1/2 cup chopped pistachios and 1/4 teaspoon flaky sea salt. Immediately spread the mixture thinly onto the prepared sheet and cool completely, about 10–15 minutes. Once set, break into irregular shards. If you prefer a less-hard brittle, remove from heat a touch earlier (lighter color).

Make vinaigrette

In a small jar or bowl combine 1 tablespoon white balsamic (or champagne) vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 teaspoon fresh thyme leaves, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake to combine, then slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning. If dressing will sit, give a quick re-whisk before using.

Toss the 3 cups arugula with just enough vinaigrette to lightly coat (about 1 to 1 1/2 tablespoons). You want the arugula bright and not soggy.

Plate the salad

Divide dressed arugula among 4 plates (serving suggestion below). Arrange roasted beet wedges over the greens in an attractive pattern.

Place a generous spoonful (about 1 1/2 tablespoons) of honey-whipped goat cheese on each plate — either as a quenelle or small dollop beside the beets. Scatter broken pistachio brittle pieces over the beets and arugula for crunch. Finish each plate with a light drizzle of any remaining vinaigrette, a sprinkle of flaky sea salt over the brittle and beets, and a small thyme sprig for garnish.

Serve immediately. If preparing ahead, roast beets and make brittle and whipped cheese up to 1 day in advance; store beets refrigerated and rewarm briefly or serve at room temperature.