Instructions

1. 1

   Begin by setting your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with a sizable piece of foil. Arrange the beets on one side of the foil. Drizzle 1 tablespoon of olive oil over them and sprinkle with salt.

2. 2

   Fold the empty section of the foil over the beets, crimping the edges tightly to create a seal. Place the baking sheet into the oven and roast for 1 to 1.5 hours, or until the beets can be easily pierced with a fork. Keep in mind that cooking times may vary depending on the beet sizes. Once they are tender, take them out of the foil and allow them to cool until they are manageable to handle.

3. 3

   While the beets are in the oven, prepare your dressing. In a salad bowl, combine the remaining olive oil, lemon juice, rice vinegar, Dijon mustard, ½ teaspoon of salt, and ¼ teaspoon of pepper. Using a microplane, grate the garlic directly into the bowl. Whisk the mixture until it emulsifies and is well blended. Set this aside.

4. 4

   After the beets have cooled down, use your hands to carefully peel away the skin. You can do this by either wiping the skin off with a paper towel or rinsing them under running water. Discard the skins and slice the beets into bite-sized wedges. Add these wedges to the bowl with the dressing and mix well to ensure they are evenly coated.

5. 5

   For the final assembly of the salad, incorporate the arugula and snap peas into the bowl and toss gently to combine. Finish by sprinkling goat cheese and pistachios on top. Serve the salad right away.

Nutrition Information