Beet Salad Recipe

1. Cook and peel beets

If beets are raw, trim tops and scrub. Roast at 400°F (200°C) wrapped in foil for 45–60 minutes until tender when pierced with a knife, or simmer whole in salted water for 30–45 minutes. Let cool, then slip off skins with your fingers or a paring knife. If using pre-cooked beets, slice directly.

2. Slice peeled beets into 1/4" rounds or wedges. Set aside on a plate to cool to room temperature.

3. Pour 1 cup balsamic vinegar into a small saucepan. Add 1 tablespoon sugar or honey if using. Bring to a gentle boil over medium heat, then reduce heat to maintain a simmer.

4. Simmer, stirring occasionally, until the volume reduces by about half and the mixture coats the back of a spoon, approximately 12–18 minutes. Watch carefully to avoid burning. Remove from heat; it will thicken further as it cools. If too thick, whisk in up to 1 teaspoon water to loosen slightly.

5. Transfer to a small bowl and let cool to room temperature; then refrigerate if not using immediately. Balsamic reduction can be made ahead and kept refrigerated for up to 2 weeks.

6. Blanch the basil: bring a small pot of water to a boil, prepare an ice bath. Submerge basil leaves in boiling water for 5–8 seconds, then immediately transfer to the ice bath to preserve color.

7. Drain and gently squeeze excess water from basil. In a blender or food processor combine blanched basil, 1 cup extra-virgin olive oil, 1 teaspoon fine sea salt, and 1 teaspoon lemon juice (optional). Puree until smooth, about 30–45 seconds.

8. Strain the basil oil through a fine mesh sieve or cheesecloth into a bowl to remove solids for a bright green oil. Store in the refrigerator for up to 5 days; bring to room temperature before using.

9. Heat a dry skillet over medium heat. Add 1 cup shelled pistachios and toast, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Watch carefully to prevent burning.

10. Remove from heat and roughly chop once cooled. Set aside.

11. Place 6 cups of arugula in a large serving bowl or divide among 4 plates (serving suggestion). Toss lightly with 1–2 teaspoons of the basil oil to just coat the leaves (reserve the rest for drizzling).

12. Arrange sliced beets over the arugula in an even layer.

13. Crumble 4 ounces goat cheese over the beets and arugula in small dollops so each bite has a bit of cheese.

14. Sprinkle the toasted, chopped pistachios evenly over the salad.

15. Drizzle balsamic reduction over the salad in a thin ribbon — about 2–3 tablespoons total, or to taste. Then finish with a light drizzle (about 2–3 tablespoons) of the strained basil oil.

16. Season with flaky finishing salt and freshly ground black pepper to taste (about 1/4–1/2 teaspoon salt per plate). Gently toss once or serve as-is so the beets and cheese remain visible.

17. Garnish with whole or torn basil leaves for freshness and additional color.