6 beets, preferably red or Chiogga, with tops
1½ Tbsp extra-virgin olive oil
½ tsp coarse sea salt, plus salt for sprinkling
15 young arugula leaves
3–4 oz (90–125 g) soft goat cheese
½ cup (2 oz/60 g) pistachios in the shell, shelled, toasted, and coarsely chopped
2 Tbsp pistachio oil
Preheat the oven to 350°F (180°C). Line a baking dish or rimmed baking sheet with aluminum foil.
Cut off the beet tops. Trim off and set aside a few of the smaller leaves for adding to the salad and reserve the larger leaves for another use. (They are excellent braised, for example.) Scrub the beets, quarter them lengthwise, and then halve them crosswise. The pieces should be bite size. Arrange the beets snugly in a single layer in the prepared baking dish. Drizzle with the oil, sprinkle with the ½ teaspoon salt, and turn several times to coat.
Roast, turning several times, until tender and easily pierced with the tines of a fork and a bit crispy on the edges, 45–60 minutes. Set aside to cool to room temperature.
Arrange the arugula and reserved small beet leaves on 4 salad plates. Divide the beets evenly among the plates, crumble the goat cheese over the top, and finish with the nuts. Drizzle 1½ teaspoons of the pistachio oil over each salad and sprinkle with salt. Alternatively, arrange the salad on a single platter and serve family-style. Serve at once.
For those more chilly nights, pair this salad with a delicious grilled cheese.