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.

INGREDIENTS

For 2

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

DIRECTIONS

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

DIRECTIONS

Combine all of the ingredients in a smaller container with a lid (I just use a plastic container or an empty jar) and shake.