Add the tomatoes, red onion and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese and fresh basil. Serve immediately with the balsamic ...

Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender.

Arrange beets on a baking sheet, season with salt, sprinkle with a splash of water and add a drizzle of olive oil. Cover with aluminum foil and cinch sides shut. Roast until beets are fully tender ...

Lemony whipped ricotta teams up with sweet roasted beets in this vibrant spring salad. As the beets cook, their earthy juices will release into the pan and mingle with the generous glug of oil ...