Prep time: 10 minutes
Cook time: 35-40 minutes
3 T. extra virgin olive oil, divided
4 medium golden beets, peeled and chopped
1 T. fresh thyme leaves
Sea salt and black pepper, to taste
2 c. cherry or grape tomatoes, halved
1 small red onion, thinly sliced
4 c. baby arugula
3 T. balsamic vinegar
2 garlic cloves, minced
¼ c. pistachios, chopped
3 T. fresh basil leaves, chopped
- Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
- Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
- Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!