This is refreshing seasonal summer salad. It's fresh, bitter - sweet and filling. The sweetness of cherries and beets is balanced by arugula and sumac and goat cheese adds this smooth texture that blends everything together in perfect explosion of taste.
2 pounds of beets - pick the ones on the small side
5 oz of baby arugula or spinach
handful of ripe cherries - pitted
crumbled goat cheese
1/4 cup roasted pistachios
1 tsp sumac
1 tbs olive oil
1 tbs aceto balsamico di modena
Heat the oven to 400F. Clean and skin the beets, cut in half. Mix olive oil with balsamico toss the beets in the mixture and 1 tsp of sumac. Roast the beets for 30-40 minutes depends on the size. Toss arugula in a little bit of olive oil and sprinkle with salt and pepper. Spread greens on the bottom of the bowl and lay the beets, cherries, pistachios on top. Crumble goat cheese on top and ENJOY!