This salad is beautiful and so good for you. You may want to hide from beets or are intimated by them. I think they have gotten a bad reputation. Times are changing, and more and more I see beets already prepared in the produce section. A tangy vinaigrette and goat cheese make this combination a winner. The beets and goat cheese combination are just as classic as PB&J. Try this recipe and you will be swayed to love beets.
Rainbow Beets with Arugula and Goat Cheese
2 lbs of of colorful beets
1 tsp olive oil
salt/pepper to taste
1 lb arugula divided among 4 plates
1 tb apple cider vinegar
1 tsp dijon mustard
1 tsp honey
4 tsp goat cheese
1/2 cup crushed pistachios
Preheat oven to 400. Clean beets and poke with a fork. Place in separate foil packets by color. This keeps each beet color from bleeding into one another. Add olive oil to each packet and roast for 20 minutes. While beets are roasting, prepare the vinaigrette. Whisk honey, mustard, and apple cider vinegar, drizzle in olive oil until you get the consistency you desire. Once beets have cooled, cut them into 1 inch chunks. Place each color beets in separate containers. Toss each set of beets with the vinaigrette. Set aside or this can be completed the day before, or made ahead of when you are serving your salad. Take a variety of the colored beets and place on the beds of arugula. Season salad with salt and pepper, drizzle any remaining vinaigrette over each salad and top each salad with crumbled goat cheese. Sprinkle pistachios over each one and you’re ready to serve.