Ingredients

• 4 (4-oz.) red beets, trimmed
• 4 (4-oz.) golden beets, trimmed
• 4 (4-oz.) Chioggia beets, trimmed
• 3 medium-size orange carrots, peeled
• 3 medium-size purple carrots, peeled
• 3 medium-size yellow carrots, peeled
• 1 cup packed baby arugula leaves
• 1/2 cup thinly sliced shallot
• 6 tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 ounces goat cheese, crumbled (about 1/2 cup)

• 1/4 cup unsalted roasted pistachios, chopped

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Wrap red beets, golden beets, and Chioggia beets separately in foil. Bake at 400°F for 1 hour or until tender. Peel and cut into 1/2-inch wedges.

Step 3

Shave carrots into wide ribbons using a vegetable peeler. Combine carrot ribbons, arugula, and shallot in a bowl; arrange on a platter. Top carrot mixture with beets. Combine oil, vinegar, honey, salt, and pepper in a bowl; drizzle over salad. Sprinkle with goat cheese and pistachios.