Spring Beet, Goat Cheese, and Pistachio Salad Recipe By fellow ALKie and chef, Juli Posner

BEETS! They add a natural sweetness, vibrancy and color to any dish.  They pair well tossed with many greens like arugula, spinach or butter lettuce, but in this dish, they’re the star!

Preparing beets is also as easy as baking a potato. Let’s go!

Directions:
Roast 2-4 medium sized beets in foil in a 400-degree oven for about 1 hour.

When they are cool enough to handle, remove the skins and dice into bite size chunks.

Assemble the vinegrette:
Combine 3 oz. olive oil, 1 oz. cider vinegar, 1 tbspn honey, 1tspn Dijon mustard, salt and pepper, and whisk to combine.

Toss with beets

Crumble the goat cheese over the dressed beets and sprinkle generously with pistachios.

Serve. Enjoy!