This make-ahead Roasted Beet Salad with Goat Cheese pairs jewel-colored beets with peppery arugula, crunchy pistachios and creamy goat cheese. Topped with a rich balsamic glaze, this gorgeous salad is always disappears at BBQs!
Toss beets with olive oil and wrap in a double-layered foil packet. Place in oven and roast for 45-60 minutes, or until beets are easily pierced with tip of knife. Set aside until cool enough to handle. Gently rub beets to remove skins. (Beets are notorious for staining everything in sight. Wear gloves and/or work carefully so you don't splash beet juice on yourself. I often peel them under running water to minimize the chance of staining.) Quarter beets and refrigerate until ready to use.
To make balsamic glaze:
Pour vinegar into a small saucepan and bring to a boil. Reduce heat and cook over medium low for 20 minutes or until liquid is reduced by half. Remove from heat and stir in butter.
To assemble salad:
Layer arugula leaves on large plate. Top with beets, crumbled goat cheese, pistachios and drizzle with balsamic glaze.