PREPARATION:

Method—for the beets: 

1. Preheat oven to 350 degrees F. Cut a 12-inch square piece of aluminum foil. On one half of the square, place the beets, olive oil, water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Fold the opposite side over to cover the beets; fold all edges to form a tightly sealed packet. Place the packet on a trimmed baking sheet and cook in the oven until beets are tender, about 45 minutes. (Beets are done when a paring knife is easily inserted into the middle.) Remove the beets from the foil packet. When cool enough to handle, rub the skin of the beet gently with a paper towel and remove the skin. Cut each beet into 4 or 6 wedges (depending on the size) and set aside.

For the Gastrique:

1. Place the pomegranate juice, vinegar, brown sugar and pomegranate molasses in a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook until reduced and syrupy, about 30-40 minutes. You should have about 1/2 cup*. Set aside to cool completely before using. Into a large mixing bowl, place the arugula, toasted pistachios, 1/2 cup pomegranate seeds, 1/2 teaspoon salt and 1 teaspoon pepper and toss gently to combine. Drizzle the extra virgin olive oil around the inside of the bowl (not directly on the greens) and toss gently to combine. Divide the dressed arugula equally among 4-6 serving bowls.
2. Sprinkle each salad with goat cheese and arrange roasted beets around the edge of each salad to avoid crushing the greens. With a spoon, lightly drizzle each salad with about a tablespoon of gastrique. Sprinkle with more pomegranate seeds if desired.

   Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Gettin' Kind of Saucy Episode of Emeril Green.

5. WATCH VIDEO: Emeril Recipes