Beet Salad With Goat Cheese, Pistachios And Orange Vinaigrette

I am always experimenting with new salad recipes featuring vegetables I don't eat often enough. Beets are one of them - love them, know they should be consumed every once in a while, but they are just not top of mind for me.  Ditto with pistachio nuts. I hope this simple salad will enable both ingredients to appear on our plates more often.

Beet Salad With Goat Cheese, Pistachios And Orange Vinaigrette

6 c baby arugula

8 oz package of Melissa's steamed beets, cut into bite size pieces

3-4 T crumbled goat cheese

3-4 T pistachio nuts, shelled and coarsely chopped

- and for the dressing

1 t honey

1 t Dijon mustard

1/2 t minced garlic

2 T fresh squeezed orange juice

1/4 t orange zest

3 T rice wine vinegar

1 t balsamic vinegar

3 T olive oil

Place the arugula and beets in a large bowl.

To make the vinaigrette, place all dressing ingredients except olive oil in a bowl and mix well.  Slowly pour in the olive oil and whisk until fully incorporated.

Add desired dressing to arugula and beets and toss.  Distribute among 4 plates.  Sprinkle crumbled goat cheese on each salad.  Finish by garnishing with pistachios.

Source:  Jill Crusenberry