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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and cut into bite-sized pieces.
Prepare the Oranges
While the beets are roasting, segment the oranges by cutting off the top and bottom, then slicing off the peel and pith. Cut between the membranes to release the segments into a bowl.
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5 minutes, stirring frequently, until fragrant. Remove from heat and chop roughly.
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.
Assemble the Salad
In a large bowl, combine the roasted beets, arugula, orange segments, and crumbled goat cheese. Drizzle with the dressing and toss gently to combine. Top with the toasted pistachios.
Serve
Serve immediately as a fresh salad or as a side dish.