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Credit: Jennifer Causey

Recipe Summary

active:
30 mins
total:
1 hr 20 mins
Yield:
Serves 12 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Wrap red beets, golden beets, and Chioggia beets separately in foil. Bake at 400°F for 1 hour or until tender. Peel and cut into 1/2-inch wedges.

  • Shave carrots into wide ribbons using a vegetable peeler. Combine carrot ribbons, arugula, and shallot in a bowl; arrange on a platter. Top carrot mixture with beets. Combine oil, vinegar, honey, salt, and pepper in a bowl; drizzle over salad. Sprinkle with goat cheese and pistachios.

Nutrition Facts

155 calories; fat 9g; saturated fat 2g; protein 3g; carbohydrates 16g; fiber 4g; sodium 242mg; sugars 10g; added sugar 1g.
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