Roasted Beet Salad with Goat Cheese and Pistachios Recipe

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• 1 lb small beets (or larger beets cut into quarters, peeled or not, your choice)
  Ingredient note

  Source: 1 lb small beets (or larger beets cut into quarters, peeled or not, your choice)
• 6 each small shallots
  Ingredient note

  Source: 6 small shallots
• 1 tablespoon + 2 tablespoons olive oil
  Ingredient note

  Source: 1 tablespoon olive oil; Source: 2 tablespoons olive oil
• ⅓ cup shelled pistachios
  Ingredient note

  Source: ⅓ cup shelled pistachios
• ½ cup goat cheese
  Ingredient note

  Source: ½ cup goat cheese
• 5 ounces arugula (or spring mix)
  Ingredient note

  Source: 5 ounces arugula (or spring mix)
• 2 tablespoons apple cider vinegar
  Ingredient note

  Source: 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
  Ingredient note

  Source: 1 tablespoon maple syrup
• 1 teaspoon dijon mustard
  Ingredient note

  Source: 1 teaspoon dijon mustard
• As Needed salt
  Ingredient note

  Source: 1 pinch salt and pepper; authorized salt/pepper exception.
• As Needed Black pepper
  Ingredient note

  Source: 1 pinch salt and pepper; authorized salt/pepper exception.

1. Preheat your oven to 425 degrees Fahrenheit. Put the beets into a baking dish and mix them with half of the oil. Cover the baking dish with foil and roast the beets for 20 minutes. Toss the shallots with the remaining oil. Push the beets to one side of the baking dish and add the shallots to the other side. Replace the foil cover and continue to bake for another 20 minutes, until the beets and shallots are tender. When they come out of the oven, toss them with half of the dressing. (See step 2.)
2. While the beets and shallots are roasting, prepare the dressing and the goat cheese balls. Add the olive oil, vinegar, maple syrup, dijon mustard, salt, and pepper to a jar. Seal the lid and shake to combine.
3. Put the pistachios into your food processor and process them until they are very fine. Transfer half of the ground pistachios to a wide bowl. Drop 24 teaspoons of goat cheese on top of the ground pistachios and then sprinkle the remaining ground pistachios over top. Roll the goat cheese into little balls. See notes.
4. To assemble this salad, toss the arugula with the dressing and then arrange it on a large platter. Scatter the beets, shallots, pistachio goat cheese balls, and any leftover ground pistachios on top and serve right away.