Roasted Beet Salad with Goat Cheese and Pistachios

Preheat oven to 400ºF (205ºC). Wrap beets individually in aluminum foil and place on baking sheet. Roast for 45–50 minutes, until knife (skewer) inserted into the center meets little resistance. Remove beets from oven and remove foil. Let them cool, until they are cool enough to handle and rub off skins with paper towels. Cut into wedges.

Whisk oil, vinegar, and ¼ teaspoon each salt and black pepper in a large bowl. Add beets and toss to coat. Let cool completely while in the marinade.

Add arugula to beets and toss to coat. Divide between smaller salad bowls (plates). Season with salt and pepper. Sprinkle with goat cheese and pistachios.