Roasted Beet Salad with Goat Cheese, Arugula, and Pistachios Recipe

• 1/4 cup champagne or white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 small shallot, minced
• Kosher salt and freshly ground black pepper
• 1/3 cup olive oil
• 1 1/2 pounds (about 4) medium beets (red, Chioggia, or golden, or a mix), tops removed and washed well
• Olive oil
• Kosher salt and freshly ground black pepper
• 6 cups wild or baby arugula
• 1/3 cup toasted pistachios
• 4 ounces fresh goat cheese

1. Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).
2. Drizzle the beets with olive oil and sprinkle with salt and pepper.
3. Cover the dish tightly with aluminum foil.
4. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
5. To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper.
6. Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.
7. When the beets are ready, carefully remove the foil and let them sit until cool enough to handle.
8. Peel and the beets.
9. Cut them into wedges, place them in a bowl, and drizzle them with a little vinaigrette.
10. Season with a little salt and pepper.
11. Add the greens to a shallow serving bowl.
12. Drizzle with a little vinaigrette and toss to coat.
13. Top with the beets, pistachios and cheese.
14. Serve.

champagne, mustard, shallot, kosher salt, olive oil, beets, olive oil, kosher salt, wild, pistachios, goat cheese

Taken from www.chowhound.com/recipes/roasted-beet-salad-goat-cheese-arugula-pistachios-31456 (may not work)