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Ingredients FOR THE BEET SALAD: 2 pounds medium beets tops and roots trimmed (about 6 beets) 5 ounces arugula 1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith) cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided cup dried cranberries divided 4 ounces goat cheese, feta, or gorgonzola crumbled and divided FOR THE DRESSING: cup balsamic vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon honey 1 clove garlic minced or grated (about 1 teaspoon) teaspoon kosher salt plus additional to taste teaspoon ground black pepper plus additional to taste Instructions Place a rack in the center of the oven and preheat the oven to 400F

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