Roasted Beet and Citrus Salad

Instructions

1. Preheat the oven to 425 degrees F.
2. Trim the beet greens, leaving about ½ inch of stem, and scrub the beets well. Tear two large pieces of foil—one for the red beets and one for the golden beets, since the red will bleed color if roasted together. Place each color on its own piece of foil, drizzle each with a teaspoon of olive oil, and sprinkle with ¼ teaspoon of salt. Toss to coat, then fold each piece of foil into a sealed packet. Set both packets on a baking sheet and roast for 50 minutes - 1 hour, or until a knife slips easily into the center of the largest beet. Let them cool just until you can handle them, then rub off the skins with a paper towel. Set aside to cool. Slice the beets into ⅓-inch thick rounds..
3. Using a sharp knife, cut the top and bottom off each grapefruit, orange, and blood orange to expose the flesh. Stand the fruit upright on the cutting board and, following the curve of the fruit, slice downward to remove the peel and white pith completely. Once peeled, lay each fruit on its side and cut crosswise into ⅓-inch thick slices. Set aside.
4. To make the dressing, add all of the ingredients to a small jar and shake to combine.
5. To assemble the salad, cover the base of a platter with arugula. Shingle in the slices of beet and citrus. Top with the pistachios and crumbled goat cheese. Spoon the dressing over the salad and serve.