Roasted Beet Salad with Goat Cheese & Pistachios

Name: Roasted Beet Salad with Goat Cheese & Pistachios
Ingredients: 1 ½ pounds of beets (approximately 3 large or 5 small-to-medium); 1 tablespoon of extra-virgin olive oil; ¼ teaspoon of fine salt (adjust to taste); 5 ounces (5 heaping cups) of arugula; 4 ounces of crumbled goat cheese; ⅓ cup of chopped (, toasted, and salted pistachios or ½ cup of toasted pepitas (green pumpkin seeds)*); 4 medium radishes (, thinly sliced and roughly chopped (about ½ cup)); ⅓ cup of chopped green onion; ¼ cup of extra-virgin olive oil; 2 tablespoons of sherry vinegar or red wine vinegar; 1 tablespoon of honey; 1 tablespoon of Dijon mustard; ¼ teaspoon of fine sea salt; Freshly ground black pepper (, to taste)

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Are you tired of the same old salad options? Looking for something that will excite your taste buds and satisfy your cravings? Look no further than the

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Ingredients

1 ½ pounds of beets (approximately 3 large or 5 small-to-medium)
1 tablespoon of extra-virgin olive oil
¼ teaspoon of fine salt (adjust to taste)
5 ounces (5 heaping cups) of arugula
4 ounces of crumbled goat cheese
⅓ cup of chopped (, toasted, and salted pistachios or ½ cup of toasted pepitas (green pumpkin seeds)*)
4 medium radishes (, thinly sliced and roughly chopped (about ½ cup))
⅓ cup of chopped green onion
¼ cup of extra-virgin olive oil
2 tablespoons of sherry vinegar or red wine vinegar
1 tablespoon of honey
1 tablespoon of Dijon mustard
¼ teaspoon of fine sea salt
Freshly ground black pepper (, to taste)