Beet Salad Recipe

• 2 pounds medium beets tops and roots trimmed (about 6 beets)
• 5 ounces arugula
• 1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)
• 1/2 cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided
• 1/3 cup dried cranberries divided
• 4 ounces goat cheese, feta, or gorgonzola crumbled and divided

FOR THE DRESSING:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic minced or grated (about 1 teaspoon)
• 3/4 teaspoon kosher salt plus additional to taste
• 1/8 teaspoon ground black pepper plus additional to taste