This salad is perfect for spring and bursting with flavor as long as you don’t try to roast your own beets.

Diet: vegetarian, gluten-free • Servings: 4 • Prep time: 15 min

INGREDIENTS

• 4-6 beets

• 1 avocado

• 1 grapefruit

• 1 lemon

• handful of arugula

• 8 ounces of goat cheese

• pistachios, shelled

• olive oil

• salt + pepper

TOOLS

• Cutting board

• Chef’s knife

• Mixing bowl

• Citrus reamer

PLAYLIST PAIRING

HIStory - PAST, PRESENT AND FUTURE album by Michael Jackson (specifically disc 1 track 10).

METHOD

Takes an eternity if you’re roasting the beets yourself, otherwise it’s about 15 minutes.

Roast the beets (not recommended)

You should definitely just buy canned beets. Roasting and peeling them yourself is a pain in the ass and not conducive to small kitchens or people who wear anything but the color red. But if you insist on making them yourself, read on. If not, skip this section.

Preheat the oven to 400 degrees.

Wash the beets but no need to peel them yet. Drizzle with some olive oil, wrap in foil and roast at 400 degrees for about 45 minutes. You know they’re ready when they are soft enough to poke with a fork.

Once the beets are cool enough to handle, peel them and slice into 1-inch wedges. Sprinkle with a few pinches of salt and set aside.

Normal people start here

Open your can of beets and drain. Boom done.

Slice out the segments of the grapefruit. Cut the avocado into cubes.

Assemble the salad with the greens, beets, grapefruit, avocado, pistachios, and goat cheese. Drizzle with a bit of olive oil and a squeeze of fresh lemon juice. Add salt and pepper to taste.

OMG I will never pass over a roasted beet salad at a restaurant ever again.

Whoever is out there working as a beet canner: thank you. You’re doing God’s work.

You roasted the beets didn’t you.

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