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

DIRECTIONS

1. 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.

2. 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.

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