Roasted Beet Salad with Goat Cheese & Pistachios | Dinner | Umami

Ingredients

• 1 ½ pounds beets (about 3 large or 5 small-to-medium)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon fine salt, to taste
• 5 ounces (5 heaping cups) arugula
• 4 ounces goat cheese, crumbled
• 1/3 cup shelled toasted and salted pistachios, chopped, or 1/2 cup pepitas (green pumpkin seeds), toasted*
• 4 medium radishes, thinly sliced and roughly chopped (about 1/2 cup)
• 1/3 cup chopped green onion
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste