Roasted Beet Salad with Pistachio & Feta

Roasted Beet Salad with Pistachio & Feta

Ingredients:

2 cups roasted beets, (we roasted our own golden and red beets for our first time, we used 2 of each, however, Trader Joe's does sell their great pre-roasted beets you can also use, we would suggest 2 boxes, and they only are available in red)

1 bag fresh arugula

2 cups fresh clementines

1/2 cup unsalted pistachios

1/2 cup fresh feta cheese

juice of 3 clementines

juice of 1/2 lemon

1/4 cup olive oil

1/4 cup red wine vinegar

kosher salt and pepper

2 teaspoons fresh or dried chives

1 teaspoon fresh or dried thyme

Directions:

1. If you are roasting your own beets. Preheat oven to 425. Clean beets well, then rub with olive oil with skin on. Arrange beets in casserole dish or on sheet pan. Cover the entire tray with foil and make sure it is well sealed. Then, roast for 1 hour, flip the beets over at 30 minute point.

2. Once beets are done remove from oven, let cool slightly until you can handle them. Peel off skin by rubbing beets with paper towel. Then let completely cool. Once cooled, then cut beets into one inch cubes.

3. In a seperate bowl make your dressing by mixing together your olive oil, clementine juice, lemon juice, red wine vinegar, chives and thyme, salt and pepper. Mix well adding any additional ingredients you wish.

4. Then prepare your salad. On a platter, layer your arugula, beets, clementies, pistachios then feta. Drizzle with dressing and serve.