Beet Salad

Serves: 8 Save

Ingredients (15)

  • FOR THE BEET SALAD:
  • 2 pounds medium beets tops and roots trimmed (about 6 beets)
  • 5 ounces arugula
  • 1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)
  • 1/2 cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided
  • 1/3 cup dried cranberries divided
  • 4 ounces goat cheese, feta, or gorgonzola crumbled and divided
  • FOR THE DRESSING:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic minced or grated (about 1 teaspoon)
  • 3/4 teaspoon kosher salt plus additional to taste
  • 1/8 teaspoon ground black pepper plus additional to taste

Directions

Learn how to make this recipe at Well Plated