Roasted Beet Salad with Goat Cheese & Pistachios

Scaled for 4 portions · 7 steps

680 gbeets (about 3 large or 5 small-to-medium)1 tbspextra-virgin olive oil0.25 tspfine salt, to taste140 g(5 heaping cups) arugula115 ggoat cheese, crumbled0.33 cupshelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted*4medium radishes, thinly sliced and roughly chopped (about ½ cup)0.33 cupchopped green onion0.25 cupextra-virgin olive oil2 tbspsherry vinegar or red wine vinegar1 tbsphoney1 tbspDijon mustard0.25 tspfine sea salt—Freshly ground black pepper, to taste

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