Roasted-Beet and Pistachio Salad
6 medium beets
½ c. shelled unsalted pistachios
3 tbsp. balsamic vinegar
2 tsp. Dijon mustard
salt and pepper
⅓ c. Extra virgin olive oil
3 bags baby arugula
¼ c. crumbled blue cheese
¼ c. packed fresh mint leaves
Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow glass or ceramic baking dish and bake 1 hour or until tender when pierced with tip of knife. Unwrap and cool. When beets are cool enough to handle, peel and cut into 1/2-inch chunks. Meanwhile, place pistachios in small baking pan; bake alongside beets 4 minutes or until golden and toasted. Cool completely in pan.
Prepare dressing: In small bowl, with fork or wire whisk, mix vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. In thin, steady stream, whisk in oil until blended. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, and beets. Tear mint leaves over salad.