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SERVES:
4

INGREDIENTS:

4 small-medium size beets

4 medium-large oranges
approx. 3/4 cup pistachios
approx. 4-6 ounces goat cheese

olive oil as needed for dressing (approx. 1/4 - 1/3 cup)
3-4 tsp red wine vinegar
black pepper to taste

mixed greens as needed for 4 salads

PROCEDURE:

Try to buy small to medium sized beets, or you can cut them in half if they're large. Then place them, unpeeled, on a double layer of aluminum foil, drizzle them with a little olive oil, tightly wrap them up and place the package into a preheated 400 degree oven.

Depending on the size, they'll take somewhere between 45 minutes an an hour to roast and you'll easily be able to insert a knife into the center when they're done.

Let those cool down until they're cool enough to handle and then run them under cold water to remove the outer skins and slice them into bite size pieces.

Count on 1 orange per serving and you'll want to cut the top and bottom off. Use your knife to cut the peel off, then cut them crosswise into 1/2-inch thick wheels.

Next, squeeze the juice from the sliced tops and bottoms of the oranges into a mixing bowl and add 2 parts extra virgin olive oil to that and a little splash of red wine vinegar, add a crack of black pepper and whisk it up.

At this point it's time to assemble each individual salad.

Place a handful of the greens on a plate and top that with some sliced oranges and sliced beets, sprinkle on some pistachios and some crumbled goat cheese. Spoon a little of the vinaigrette over the top and finish with a sprinkling of kosher or sea salt if you like.

HINTS:

Add orange juice and olive oil to the dressing if it seems like you need more.