Beet Salad with Goat Cheese and Pistachios

This vibrant salad comes together in minutes and is bursting with texture, color, and fresh flavors!

For the Salad:

• 4–5 medium beets, cooked, cooled, and peeled, medium diced
• 2 cups baby spinach
• 2 cups baby arugula
• 3 oz goat cheese, crumbled
• ¼ cup shelled and salted pistachios, roughly chopped
• (Optional) Honey to drizzle

For the Dressing:

• 4 T extra virgin olive oil
• 2 T balsamic vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Assembling the Salad:

• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey
• Whisk for 1–2 minutes, or until the mustard emulsifies and the dressing is smooth
• Salt and pepper to taste and set aside
• On a chilled serving plate, layer the baby spinach and arugula
• Top with beets, goat cheese, and pistachios
• Lightly season with salt and pepper
• Drizzle a small amount of honey over the salad
• Lightly drizzle the dressing over the top
• Serve immediately and enjoy