• 2 Bunches Red Beets
• ¼ Cup Minced Shallots
• 2 Tbs Fresh Lemon Juice
• Level tsp of Salt
• Pinch of Fresh Ground Black Pepper
• 1/3 Cup Extra Virgin Olive Oil
• 6 Oz Soft Goat Cheese
• 1/3 Cup Pistachios – shelled, toasted and coarsely chopped
• 2 Oz Arugula – or your favorite salad greens

Preheat oven to 425°. Wrap the beets tightly in double layers of heavy aluminum foil. Roast until tender – about 1 to 1 ½ hours, depending on size. Remove from oven and let cool enough to handle. Meanwhile, whisk together shallot, lemon juice and salt and pepper in a bowl. Add the olive oil slowly and wile whisking until well blended. Once the beets are cool enough to handle the skins should slip off easily. Discard the skins and slice the beets. (Alternately, you can dice the beets.) Toss with some of the dressing. Layer some of the greens on a large serving plate. Slice the goat cheese into thin slices and scatter on top of the greens. Spread beets over all and top with pistachios. Sprinkle remaining dressing over all.