Ingredients:
6 medium beets
2 tablespoons olive oil
½ teaspoon sea salt plus more to finish
at least 15 lettuce leaves, bottoms trimmed and cut into large bite-size pieces
3-4 ounces soft goat cheese
¼ cup shelled pistachios, toasted and coarsely chopped
3 tablespoons olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Scrub the beets but don’t peel them. Trim leaves, if any, reserving a few for the salad.
  3. Quarter the beets and then half the quarters into bite-size pieces. Place them on a parchment lined baking sheet or dish just large enough to hold them snugly in a single layer; drizzle with olive oil and sprinkle with salt. Roast, turning several times, until they are tender when pierced with a fork and crisped on the edges, about 45 minutes – 1 hour. Remove and let cool to room temperature.
  4. Arrange lettuce and any beet greens on individual plates. Divide the beets equally among the plates and crumble on the goat cheese. Scatter the nuts across the salads then drizzle each one with a little olive oil and a sprinkle of sea salt.

Serves 4