Beet Salad

Name: Beet Salad
Yield: 8 servings
Ingredients: Beets; Arugula; Granny Smith Apple; Honeycrisp Apple; Roasted, Salted Pistachios; Dried Cranberries; Feta Cheese; Goat Cheese; Gorgonzola Cheese; Balsamic Vinegar; Extra Virgin Olive Oil; Dijon Mustard; Honey; Garlic Clove; Kosher Salt; Freshly Ground Black Pepper

Well Plated

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