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

Name: 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

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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