ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

WHY THIS RECIPE WORKS: With a sweet, earthy flavor, juicy texture, and ruby-red hue, beets are a real showstopper. To make them the star of a simple yet elegant salad, we had to find the easiest way to prepare them. Boiling and steaming diluted their flavor, but when wrapped in foil and roasted, the beets were juicy and tender with a concentrated sweetness. Peeling was easier when the beets were still warm—the skins slid off effortlessly. We also tossed the sliced beets with the dressing while still warm, allowing them to absorb maximum flavor. Crumbled goat cheese, peppery arugula, and toasted pistachios rounded out the dish. When buying beets, look for bunches that have the most uniformly sized beets so that they will roast in the same amount of time. If the beets are different sizes, remove the smaller ones from the oven as they become tender. You can use

either golden or red beets or a mix of the two in this recipe. See the sidebar that follows the recipe.

To make ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS you will need :

1 pound beets, trimmed

2 tablespoons extra-virgin olive oil

5 teaspoons sherry vinegar

Salt and pepper

1 cup baby arugula

1 ounce goat cheese, crumbled (¼ cup)

2 tablespoons chopped toasted shelled pistachios

ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

1. Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast beets until skewer inserted into center meets little resistance, 45 minutes to 1 hour.

2. Remove beets from oven and carefully remove foil (watch for steam). When beets are cool enough to handle, rub off skins with paper towels or clean dish towel and cut into ½-inch-thick wedges; if large, cut wedges in half crosswise.

3. Meanwhile, whisk oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add sliced beets, toss to coat, and let cool to room temperature, about 20 minutes.

4. Add arugula to beets and gently toss to coat. Season with salt and pepper to taste. Sprinkle with goat cheese and pistachios and serve.

VARIATION

ROASTED BEET SALAD WITH GOAT CHEESE AND PISTACHIOS
Roasted Beet Salad with Blood Orange and Almonds
Reduce amount of sherry vinegar to 4 teaspoons. Substitute ½ cup shaved ricotta salata for goat cheese and 2 tablespoons toasted sliced almonds for pistachios. Cut away peel and pith from 1 blood orange. Quarter orange, then slice crosswise into ½-inch-thick pieces; add blood orange pieces with arugula.