roasted beet salad
Photo: Con Poulos
Aspiring chef Molly Birnbaum's take on one of world's most delicious pairings: Beets and goat cheese.

Serves 4


  • 4 medium red beets
  • 4 medium yellow beets
  • Juice from 1/2 lemon
  • Kosher salt
  • Ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 (5- or 6-ounce) package baby arugula
  • 1/2 cup shelled pistachios, toasted and chopped
  • 4 ounces soft goat cheese


Active Time: 15 minutes
Total Time: 1 1/4 hours

Preheat oven to 350°. Wrap each beet tightly in tinfoil and roast on a sheet pan in the oven about an hour. When a sharp knife slides into beets with little resistance, remove them and set aside.

When beets are cool enough to handle, trim ends and peel off the skin with your fingers. (If desired, wear rubber gloves to avoid stained fingers.) Slice beets into thick wedges, and sprinkle lightly with salt and pepper. Set aside.

In a small bowl, combine lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly pour in olive oil, whisking until vinaigrette comes together. Taste and add more salt, pepper, lemon juice, or olive oil as needed.

Fill a large serving bowl with arugula and toss with half the lemon vinaigrette. Arrange beets on top, alternating red and yellow slices and making sure to use an even amount of both colors. Add dollops of goat cheese and sprinkle with pistachios. Drizzle with remaining lemon vinaigrette and serve.


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