Roasted Beet Salad with Goat Cheese & Pistachios

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. We couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.

• 1 ½ pounds beets (about 3 large or 5 small-to-medium)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon fine salt, to taste
• 5 ounces (5 heaping cups) arugula
• 4 ounces goat cheese, crumbled
• ⅓ cup shelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted*
• 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
• ⅓ cup chopped green onion

• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste