Goat Cheese Salad Topped with Beets and Pistachios

1. In a small bowl, combine lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly pour in olive oil, whisking until vinaigrette comes together. Taste and add more salt, pepper, lemon juice, or olive oil as needed.
2. Fill a large serving bowl with arugula, red onion and garlic cloves, and toss with half the lemon vinaigrette. Arrange beets on top, alternating red and yellow slices and making sure to use an even amount of both colors. Add dollops of goat cheese and sprinkle with pistachios. Drizzle with remaining lemon vinaigrette and serve.

Photo Credit: Kalyns Kitchen