Beet Salad With Pistachios
SERVES 4
3 large beets
2 loosely packed cups arugula
2 heads Belgian endive, chopped
8 ounces goat cheese
3/4 cup pistachios
Extra-virgin olive oil for dressing
Salt to taste
Freshly ground black pepper to taste
Bring a large pot of (unsalted) water to a boil and cook the beets until tender, about 30 minutes. Remove from the heat and drain. You may want to wear gloves when working with beets, as they can stain your hands (as well as your cutting board and counter). When the beets are cool enough to handle, peel them and thinly slice them. Arrange the slices on a platter. Combine the arugula and endive and mound the greens on the platter. Slice the goat cheese into disks and arrange them on top of the greens, then scatter on the pistachios. Dress with olive oil, salt, and black pepper.
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