The Greenbriar Inn: Roasted Baby Beet Salad

Serves 4

1 dozen baby beets some golden if available

1/2 cup whole pistachio (raw)

1 cup Haystack Mountain goat cheese

1 oz sherry vinegar

Sea salt and fresh cracked pepper to taste

1 oz pistachio oil or extra virgin olive oil

1 oz honey or agave nectar

6 cups or 1 lb baby arugula

1. Oven roast beets at 375 deg F on a bed of kosher salt, covered with aluminum for 75 min. Peel and quarter, set aside.
2. Toast chopped pistachio until slightly brown.
3. In sauté pan warm beets with nuts in oil add honey and vinegar and heat through.
4. In mixing bowl toss beet mixture with arugula and cheese until cheese begins to soften but before the greens are soggy.
5. Season to taste and serve at once!

Chef Eric Johnson
The Greenbriar Inn
Boulder, CO