This refreshing roasted beet salad has goat cheese, arugula, pistachios, and grapefruits drizzled with a refreshing citrus vinaigrette. Perfect summertime salad!
01
Wrap beets in aluminum foil. Roast in oven for 30 minutes. Cool then pop in a bowl of cold water to peel.
02
Squeeze half a grapefruit. Then add that to olive oil, and whisk with a fork. Drizzle copiously on the salad.
- Once you roast the beets, you chill it for at least an hour before serving. - I suggest assembling the salad right before serving.