Feel free to replace goat cheese with blue cheese or burrata, and pistachios with walnuts or pecans. This is a salad you can repeat again and again, with whatever creamy cheese or toasted nut you like.
1 pound beets, washed and stems trimmed
2 ounces fresh goat cheese
2 tablespoons mustard vinaigrette or balsamic vinaigrette
1/4 cup pistachios, shelled and toasted
Drizzle the beets with olive oil and salt. Bake at 425 F for 40-50 minutes, depending on size.
Let them cool, and peel the skin right off (if using red beets, wear gloves because they will stain).
Add the rest of the ingredients on a plate, drizzle with the vinaigrette of your choice!
INGREDIENTS (MUSTARD VINAIGRETTE)
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 tablespoon whole grain mustard
1 clove garlic, minced
kosher salt and freshly ground black pepper, to taste
Combine all of the ingredients in a smaller container with a lid (I just use a plastic container or an empty jar) and shake.