Preheat your oven to 400 degrees F. Start by preparing a large piece of foil and placing it on a rimmed baking sheet. This will be your roasting setup for the beets.
Place the golden beets on one half of the foil. Drizzle with 1 tablespoon of extra virgin olive oil and season with Kosher salt. This will enhance the natural sweetness of the beets.
Pull the empty side of the foil up and over the beets, crimping the edges together to seal them in. This creates a steam pocket that will help the beets roast evenly.
Transfer the baking sheet to the preheated oven and roast the beets for 1 hour to 1 ½ hours, or until they are fork-tender. Cooking times can vary based on the size of your beets.
Once the beets are tender, carefully remove them from the oven and let them cool until you can easily handle them. Take your time with this step!
While the beets cool, it’s time to prepare the dressing. In a salad bowl, combine the remaining extra virgin olive oil, lemon juice, rice vinegar, Dijon mustard, Kosher salt, and freshly ground black pepper. This dressing is simple yet flavorful.
Use a microplane to finely grate the garlic into the bowl with the dressing. Whisk everything together until it’s emulsified and evenly combined. Set the dressing aside to let the flavors meld.
Once the golden beets have cooled, gently remove the skin. You can use a paper towel to wipe it off or rinse them under running water. Discard the skins and cut the beets into bite-size wedges.
Add the beet wedges to the bowl with the dressing and stir until they are well coated. You want to ensure every piece is flavorful!
Finally, to assemble the salad, add the baby arugula and sugar snap peas to the bowl and toss everything together gently. Top with crumbled goat cheese and pistachios. Serve immediately and enjoy the beautiful salad!
