Beet and Goat Cheese Salad with Crumbled Pistachios

I’m not sure exactly when beets returned to restaurants as a very trendy vegetable. I remember being on a spring break trip in 2013 with my mother in Palm Springs, and a beet, pistachio and goat cheese appetizer seemed to be on every single menu. That wasn’t a problem for us. We happily ordered it every evening, never tiring of the combo, which 6 (6?!) years later, is still very popular. If you pair this fantastic trio with bitter arugula, crunchy kale and a lemony vinaigrette, all of a sudden this fan favorite appetizer becomes a delicious dinner. You can buy your beets already cooked, or if you’re like me, boil them yourself (it really is a lot easier than you think).

• Beets

• Goat Cheese

• Pistachios

• Arugula

• Lacinato Kale

• Olive oil

• Salt and pepper

• Shallot

• Lemon

• Dijon Mustard

• Agave Syrup

1. Cut the ends off your beets and place in pot of water. Bring to a boil, then simmer for 45 minutes to 1 hour. Remove from water and cool (I recommend 30 minutes to an hour). Once cool, you can slide off the skins of your beets to the unearth tender, sweet morsels.

2. For the dressing, combine 1 tablespoon minced shallot, 3 tablespoons lemon juice, 1 ½ teaspoons Dijon mustard, ½ teaspoon agave syrup, ½ cup olive oil, and salt and pepper to taste. Note- this recipe was adapted from epicurious, and is one of my absolute favorite vinaigrettes! Unfussy and packed full of acidity.

3. Combine equal parts arugula and shredded and de-stemmed lacinato kale. Dice ½ of a beet, 1 ½ tablespoons pistachios, and 2 tablespoons crumbled goat cheese (or combine to taste). Toss with desired amount of salad dressing in a large bowl. Let salad wilt for 5-10 minutes, then serve. Store extra beets in the fridge.