Roasted Beet Salad with Goat Cheese and Pistachios

By á-40331

Ingredients

• 4 About 4 medium golden and/or red beets, trimmed but not peeled
• 3 tbsp olive oil plus extra for roasting beets
• 1 tbsp sherry vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 oz goat cheese, crumbled
• 1/4 c pistachios, toasted

Preparation

Step 1

Heat oven to 375. Rub oil on beets and wrap loosely in foil and roast until tender, 45 min to 1 hr. Let cool, then remove the skins. (Rub them off with a paper towel.) Thinly slice beets. Make dressing; whisk together oil, viengar, honey and mustard; season with salt and pepper. Arrange beets on a platter and drizzle with 2 tbsp dressing and top with cheese and pistachios