Photo: Jennifer Causey
Active Time
30 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 12 (serving size: about 1 cup)

This salad takes advantage of both multicolored beets and carrots to create one stunning salad platter. Get ahead by roasting the beets up to a week in advance. You can also shave the carrots a day ahead and refrigerate the ribbons in ice water. Keep the colors from bleeding together by arranging the salad on the platter instead of tossing. If you can’t find Chioggia (red-and-white striped) beets, use additional red and golden beets.

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.

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